Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • Salt and black pepper to taste
  • 12 oz (340g) penne or bow tie pasta
  • ¾ cup (180ml) basil pesto
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ cup (60ml) reserved pasta water
  • ½ cup (80g) sun-dried tomatoes, sliced
  • 2 cups (60g) fresh baby spinach
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente. Scoop out a small cup of the cloudy pasta water before draining. Note: Al dente means it still has a slight bite; it will finish cooking in the sauce.
  2. Heat olive oil in a skillet over medium high heat. Add cubed chicken breasts in a single layer and sear for 3-4 minutes until golden brown, then stir and cook until opaque.
  3. Stir in minced garlic for the final 60 seconds. Note: Don't add garlic too early or it will burn and turn bitter.
  4. Lower the heat to medium. Stir in the basil pesto, heavy cream, and sun dried tomatoes.
  5. Simmer gently for 2 minutes until the sauce is glossy and integrated.
  6. Toss the drained pasta and baby spinach into the skillet.
  7. Add the Parmesan cheese and reserved pasta water, stirring continuously for 1-2 minutes until the spinach wilts and the sauce coats the pasta.
  8. Finish the dish with a squeeze of fresh lemon juice before serving. Note: The acid from the lemon wakes up all the other flavors.