2 cups uncooked lentil pasta or regular pasta - rotini, spaghetti or rigatoni work well
Pesto
3 cups spinach, lightly packed with tender stems
3 garlic cloves, minced
¼ cup nuts of choice
3 tablespoons freshly grated parmesan cheese, plus more for garnish
2 tablespoons chopped fresh parsley
½ teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
½ cup extra-virgin olive oil
Chicken
8 ounces chicken breasts, boneless and skinless
½ teaspoon fine sea salt
½ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon olive oil
Instructions
Bring a pot of water to a boil. Generously salt the water once boiling.
Cook the pasta according to the packaging instructions once the water comes to a boil—about 7 minutes. Lentil pasta is a great way to boost this recipe’s cancer-fighting properties. Lentils contain lignans and saponins, which have been found to help prevent cancer.
Meanwhile, add the spinach, garlic, nuts of choice, cheese, parsley, salt, pepper, red pepper flakes, lemon zest, and juice to the bowl of a food processor. Pulse until the ingredients come together.
Run the food processor on low as you deliver the oil in a steady stream. Stop once the pesto is smooth. Set the pesto aside.
Reserve ¼ cup of the starchy pasta water, then drain the pasta and return it to the pot.
Pat the chicken dry with a paper towel and cut it into thin strips. Season with salt, garlic powder, and black pepper.
Heat olive oil in a medium pan over medium heat.
Add the chicken strips and sauté for 8-10 minutes or until opaque.
Add the cooked pasta to the skillet with the chicken, followed by the pesto. Toss to coat the pasta and chicken with pesto. Add pasta water as needed to help the pesto cling to the pasta.
Finish with freshly grated parmesan cheese and serve.
