Spinach Pesto Spaghetti with Chicken
Pistachios, Lemon & Garlic (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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Lemon
5 ounce
Spinach
6 tablespoon
Parmesan Cheese
(Contains Milk)
1 ounce
Pistachios
(Contains Tree Nuts)
½ ounce
Vidalia Onion Paste
1 unit
Chicken Stock Concentrate
6 ounce
Spaghetti
(Contains Wheat)
20 ounce
Chopped Chicken Breast
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
3 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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, Parmesan, pistachios, garlic, Vidalia onion paste, stock concentrate, lemon zest, juice from half the lemon, 3 TBSP olive oil (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), 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 ½ cup pasta cooking water (1 cup for 4 servings), then 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 (2 cups for 4 servings), and ¼ cup reserved pasta cooking water (½ cup for 4) to pot with chicken. (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. • TIP: If you have leftover pesto, refrigerate it in an airtight container for up to 5 days.
Chicken is fully cooked when internal temperature reaches 165°.
