Spinach Pesto Chicken Bake

By ezunich

Ingredients

• 1-1/2 cups dry whole wheat penne pasta
• 1 tablespoon olive oil
• 3 boneless skinless chicken breasts, cubed
• 1/3-cup spinach pesto <--- click for the recipe
• 1 pint cherry tomatoes, halved
• 1 cup shredded part skim mozzarella cheese, divided
• 2 Tablespoons grated Parmesan cheese, for garnish (optional)

Details

Servings 1
Preparation time 10mins
Cooking time 40mins
Adapted from diethood.com

Preparation

Step 1

1-1/2 cups dry whole wheat penne pasta
1 tablespoon olive oil
3 boneless skinless chicken breasts, cubed
1 pint cherry tomatoes, halved
1 cup shredded part skim mozzarella cheese, divided
2 Tablespoons grated Parmesan cheese, for garnish (optional)

1/3-cup spinach pesto
2 cups baby spinach leaves
1/4-cup fresh basil leaves
1/4-cup fresh parsley
1/2-cup chopped walnuts OR pine nuts
1/2-cup parmesan cheese
3 garlic cloves
1 tablespoon fresh lemon juice
1/2-teaspoon lemon zest
salt and fresh ground pepper, to taste
1/4-cup extra virgin olive oil


Heat oven to 375ºF.

Heat olive oil in a frying pan and add cubed chicken; cook for 3 to 4 minutes, or until browned on all sides and thoroughly cooked. Remove from heat.

Stir in prepared chicken and spinach pesto; mix until well combined.

Bake for 3 to 4 minutes, or until cheese is melted.

Sprinkle with grated parmesan cheese and serve.

Once the pasta bake is done and cooled off for a minute or two, I like to stir it while it's still in the baking dish just so that the tomato juices can spread out evenly.

Spinach Pesto
Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary.
Taste for seasoning and adjust accordingly.
If you prefer, add more extra virgin olive oil for a thinner consistency.
Transfer to a jar with a lid.
Keep in the refrigerator for up to two weeks.