Italian · Serves 2
with Chicken Note: Food processor required
This extra-green spin on traditional pesto doesn’t require any basil! Using a food processor (or blender), you’ll blitz spinach, Parmesan, pistachios, garlic, lemon, and olive oil into a tangy-savory-umami flavor explosion. Toss with spaghetti and juicy seared chicken, add a pinch of chili flakes if you like, and boom! It’s pesto pasta perfection!
Bring a large pot of salted water to a boil. Wash and dry produce.
Peel garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).
Place spinach, garlic, lemon zest, Parmesan, pistachios, Vidalia onion paste, stock concentrate, 3 TBSP olive oil (6 TBSP for 4 servings), 1⁄2 tsp sugar (1 tsp for 4), juice from half the lemon, and pepper in a food processor (or blender).
Pulse, scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then turn off heat and drain. Wipe out pot.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in pot used for spaghetti over medium-high heat. Add chicken in a single layer and season with salt and pepper; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Add drained spaghetti, 1 cup pesto, and 1⁄4 cup reserved pasta cooking water to pot with chicken (2 cups pesto and 1⁄2 cup pasta cooking water for 4 servings). (Be sure to measure the pesto—this recipe yields more!) Stir until everything is coated, 30-60 seconds. Taste and season with salt and pepper. TIP: If you prefer saucier pasta, stir in more pesto and pasta cooking water.
Divide pasta between bowls and garnish with chili flakes to taste. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
