Pasta (fusilli or penne): 70g (dry), Chicken breast: 100g (3.5 oz), Basil pesto: 30g (2 tbsp), Cherry tomatoes: 100g (1/2 cup, halved), Spinach: 30g (1 cup), Parmesan cheese: 15g (1 tbsp, grated), Pine nuts: 10g (1 tbsp), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Lemon zest: 2g (1/2 tsp), Salt: to taste, Black pepper: to taste
1. Cook 70g pasta according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 2. Season 100g chicken breast with salt and pepper. 3. Heat 5ml olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice. 4. In the same skillet, heat remaining 5ml olive oil. Add 3g minced garlic and cook for 30 seconds. 5. Add 100g halved cherry tomatoes and cook for 2 minutes until slightly softened. 6. Add 30g spinach and cook until wilted. 7. In a large bowl, combine cooked pasta, sliced chicken, and vegetable mixture. 8. Add 30g pesto and enough reserved pasta water to create a smooth sauce. 9. Toss to combine and top with 15g grated Parmesan, 10g pine nuts, and 2g lemon zest.
