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Chicken Pesto Pasta with Spinach

Chicken Pesto Pasta with Spinach

Want a different kind of pasta? Try garden pasta–pasta made with vegetables!

I love pesto. In fact, it’s one of my favorite pasta toppings. So combining vegetable pasta with pesto for a warm dinner when it’s cold is not only great tasting but healthy!

Even though it’s not Christmas yet, it is really cold here. So make this healthy dinner and take a listen to “I’ve Got My Love to Keep Me Warm” by Ella Fitzgerald and Louis Armstrong. It’s a classic!

Chicken Pesto Pasta with Spinach


  • 6 ounces tricolor penne rigate
  • 1 chicken breast half
  • ½ teaspoon olive oil
  • 1 teaspoon butter
  • 1 teaspoon minced garlic
  • ¼ teaspoon dried leaf oregano
  • ¼ teaspoon ground thyme
  • ½ teaspoon dried basil leaves
  • 1 teaspoon lemon juice
  • 3 tablespoons prepared pesto
  • 1 cup fresh spinach


  1. Cook tricolor penne rigate according to directions on the box. Drain and place in a large bowl. Cover with a dish cloth to keep warm. Set aside.
  2. Cube the chicken breast half. Set aside.
  3. In a large frying pan over medium heat, place olive oil, butter and garlic. Stir until butter is melted.
  4. Add cubed chicken. Toss to coat chicken.
  5. Cook chicken for only two or three minutes, stirring constantly.
  6. Add chicken to cooked penne rigate. Stir.
  7. Add oregano, thyme, basil and lemon juice. Toss.
  8. Add prepared pesto. Stir to coat chicken and penne rigate.
  9. Serve on several pieces of fresh spinach.
  10. This can be served warm or cold.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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