Nutrition balance score
Great
Glycemic Index
49
Low
Nutrition per serving
Calories4051.7 kcal (203%)
Total Fat189.1 g (270%)
Carbs349 g (134%)
Sugars16.5 g (18%)
Protein225.3 g (451%)
Sodium1763.2 mg (88%)
Fiber19 g (68%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1.5 lbschicken breast
boneless, skinless
kosher salt
ground black pepper
2 tablespoonsolive oil
1 poundpasta
short, tubular, I use brown rice penne
¾ cuppesto
store bought or use this recipe
⅓ cupGreek yogurt
use full fat yogurt for best flavor and superior creaminess
3 ouncesfresh baby spinach
very roughly chopped, just quickly run your knife through a pile of the leaves
0.5fresh lemon
Juice of
⅓ cupwalnuts
chopped, optional
parmesan cheese
Grated, for serving, optional
Red chili flakes
for serving, optional
Instructions
Step 1
Place a chicken breast on a cutting board. Place your non-knife hand on top of the breast to keep the poultry in place. Holding a kitchen knife (in your opposite hand) with the blade parallel to the cutting board. Cut the chicken horizontally into two thin cutlets.
Step 2
Repeat this step with the other breast.
Step 3
Pat the chicken breast cutlets dry with a paper towel.
Step 4
Season both sides of chicken pieces with 1 teaspoon kosher salt and freshly ground black pepper.
Step 5
Heat the olive oil in a large frying pan or skillet over medium heat.
Step 6
When the oil is shimmering, add the chicken cutlets to the pan in a single layer.
Step 7
Let the chicken brown, undisturbed, for 4-6 minutes per side, until the exterior is golden brown and the chicken is fully cooked (165 degrees on a meat thermometer).
Step 8
Transfer the cooked chicken to a cutting board while you prepare the pasta.
Step 9
Bring 8 cups of water plus 2 tablespoons kosher salt to a boil in a large pot.
Step 10
Add the pasta and cook until al dente, check the recommended time on the package of pasta you’re using.
Step 11
Meanwhile, cut the cook chicken into thin strips.
Step 12
Place a colander in the sink with a cup set inside the colander to collect some of the pasta water.
Step 13
Drain the cooked pasta, reserving the cup of hot starchy water, and return the drained pasta to the hot pot.
Step 14
Add the chicken strips, pesto, Greek yogurt, spinach, and lemon juice to the hot pasta in the pot.
Step 15
Add a splash of the hot water and toss until the yogurt and pesto have combined and become creamy and the spinach has slightly wilted.
Step 16
Add more pasta water, a splash at a time, until you get the creamy consistency you like.
Step 17
I used ½ cup of pasta water. Be careful not to add too much or the sauce will be too runny.
Step 18
Taste the pasta and add salt, pepper, or lemon juice to suit your preference.
Step 19
Transfer the pasta to a serving dish and top with the chopped walnuts for added texture.
Step 20
Serve with parmesan and chili flakes for diners can help themselves.
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Notes
2 liked
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Delicious
Makes leftovers
Easy
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