Grilled Pesto Chicken Pasta
Delicious chicken and pesto pasta dish that is both summery and hearty at the same time.
Servings: 6 people
Ingredients
- For pasta:
- 1 pound pasta of choice - preferably something bite size like penne or bowtie
- 1/2 cup pesto
- 3/4 cup ricotta
- 1 tablespoon olive oil
- 4 handfuls fresh spinach - baby spinach or chopped large spinach
- 1 cup mozzarella - shredded
- Dash salt and pepper
- Parmesan cheese to taste
- For chicken:
- 3 boneless skinless chicken thighs
- salt and pepper
- 1/4 cup pesto
Instructions
- Preheat grill to 400 F.
- Season chicken thigh with salt and pepper on each side.
- Grill until internal temperature is 165 F. it takes me about 20 minutes, flipping mid way through but it will vary depending on the thickness of the chicken thighs.
- While chicken is cooking, boil pasta and cook according to package directions.
- Drain pasta but do not rinse.
- In the same pot your cooked your pasta in, add pesto, ricotta, olive oil and spinach and stir until ricotta start to melt and the spinach starts to wilt.
- Add back in your warm pasta, along with mozzarella, a sprinkle of salt and pepper and desired amount of parmesan cheese.
- When chicken is finished cooking, slice into strips or bite size pieces and toss in pesto before adding to the pasta.
- Enjoy!