Chicken Penne With Spinach, Ricotta & Basil Pesto
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Chicken Penne With Spinach, Ricotta & Basil Pesto
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 3 Chicken Filletsbreast fillets cut into bite size pieces
- 350g Penne Pasta
- 200g Baby Spinach
- 1clove Garliccrushed
- 1tbsp Pine Nuts
- 1/4cup Parmesan cheesegrated
- 3tbsp Olive Oil
- 200g Ricotta Cheese
- 1/4cup Basil Pesto
- Saltto season
- Pepperto season
- 1bowl Iced Water
Instructions
- Cook penne pasta according to packet instructions.
- Cook chicken in a frying pan over medium high heat until browned. Set aside and keep warm
- Add water to a large saucepan and bring to a boil.
- Add spinach to saucepan and boil for about 1 minute.
- Using a clotted spoon, remove spinach from saucepan and place into a bowl of iced water. This process of boiling and then placing in iced water will blanch the spinach.
- Drain spinach from iced water. I also spin the spinach in a food spinner to remove any excess water, however don’t get too concerned if you don’t have a food spinner, just try to remove as much water as you can.
- Once drained, roughly chop the spinach.
- In a blender, add spinach, garlic, pine nuts, parmesan cheese, oilive oil, salt, pepper, ricotta cheese & basil pesto. Blend until a smooth puree is produced.
- Drain the penne and add back to saucepan, add chicken and pesto puree and mix to coat both the chicken and pasta with the pesto.
- Serve and garnish with extra parmesan and pine nuts.