Spinach Pesto Spaghetti with Chicken

Name: Spinach Pesto Spaghetti with Chicken Note: Food processor required
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 clove Garlic; 1 unit Lemon; 5 ounce Spinach; 6 tablespoon Parmesan Cheese; 1 ounce Pistachios; ½ ounce Vidalia Onion Paste; 1 unit Chicken Stock Concentrate; 6 ounce Spaghetti; 10 ounce Chopped Chicken Breast; 1 teaspoon Chili Flakes; Salt; Pepper; 3 tablespoon Olive Oil; 1 teaspoon Cooking Oil; ½ teaspoon Sugar

Note: Food processor required

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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!

Tags:

Easy Prep & Clean

•Family Friendly

•New

Allergens:

Milk

•Tree Nuts

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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)

10 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

/ per serving

Calories930 kcal

Fat44 g

Saturated Fat9 g

Carbohydrate80 g

Sugar9 g

Dietary Fiber7 g

Protein55 g

Cholesterol125 mg

Sodium920 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Zester

•Food Processor

•Strainer

Instructions

PDF

• 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.