2-4 chicken breasts
Extra Virgin Olive Oil (EVOO)
2 Tbsp freshly minced parsley
Farfalle (Bow Tie) pasta (about one handful of dried pasta per person)
2 packed cups of baby spinach
¼ cup toasted pine nuts (plus 1 Tbsp for garnish)
Zest from one lemon
Juice from one lemon
1/3 cup Extra Virgin Olive Oil (EVOO)
1/3 cup freshly grated Parmesan cheese (plus extra to sprinkle over finished dish)
Salt & pepper to taste
Preheat oven to 350 degrees. On a cutting board lay chicken out, drizzle with EVOO, lightly sprinkle both sides with seasonings and parsley. Rub and press into chicken. In a large skillet, heat EVOO until it’s smoking. Sear both sides of chicken filets until brown then place skillet in oven for 15-20 minutes, until cooked all the way through, but not over cooked.
While chicken is cooking boil pasta for about 8 minutes, or until your liking.
In a food processor, combine spinach, pine nuts, lemon zest and lemon juice. Start to puree and gradually add EVOO until creamy. Transfer to a medium bowl, mix in parmesan cheese. Season with salt and pepper, to taste. Set aside.
When pasta is cooked, drain, return to pot and toss with spinach pesto.
To serve, plate pasta in a shallow bowl and top with sliced chicken. Sprinkle with pine nuts and parmesan cheese.