Chicken With Spinach Tagliatelle And Parsley Pesto Recipe Recipe

Name: Chicken With Spinach Tagliatelle And Parsley Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; Sugar; 12 ounces boneless, skinless, chicken breast (about 2 small breast halves); 4 cups lightly packed Italian parsley leaves; 1/2 cup pine nuts, lightly toasted; 4 medium cloves garlic; 1/3 cup olive oil, plus extra for greasing pan; 1/4 teaspoon chili flakes; 3 ounces Parmesan cheese, grated, plus extra for serving on side; Freshly ground black pepper; 1 pound fresh spinach tagilatelle; 6 ounces baby spinach

Servings: persons

Kosher salt
Sugar
12 ounces boneless, skinless, chicken breast (about 2 small breast halves)
4 cups lightly packed Italian parsley leaves
1/2 cup pine nuts, lightly toasted
4 medium cloves garlic
1/3 cup olive oil, plus extra for greasing pan
1/4 teaspoon chili flakes
3 ounces Parmesan cheese, grated, plus extra for serving on side
Freshly ground black pepper
1 pound fresh spinach tagilatelle
6 ounces baby spinach

1
In large container, dissolve 1/4 cup salt and 2 tablespoons sugar in 2 cups warm water. Place chicken in brine and chill for one hour.
2
While chicken is brining, place parsley, pine nuts, garlic, olive oil, and chili flakes in food processor. Pulse until smooth. Transfer to bowl and stir in Parmesan. Season to taste with salt and pepper.
3
Remove chicken from brine and pat dry with paper towels. Halve chicken pieces on the bias so that the pieces are of approximately equal 1/4- to 1/2-inch thickness. Heat grill pan over medium heat. Lightly brush surface with oil and cook chicken until just cooked through (an instant-read thermometer inserted into center of chicken should read 150 to 155u00b0F), 3 to 5 minutes per side. Transfer to cutting board and let rest 5 minutes. Slice into 1/4-inch slices.
4
Bring 4 quarts of salted water to boil in large pot over high heat. Add pasta and cook to al dente. Drain and return to pot, reserving 1 cup cooking liquid. Stir in pesto and baby spinach until wilted. Season to taste and stir in chicken. Stir in extra pasta water to thin sauce to desired consistency. Serve with extra grated Parmesan on the side.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, Sugar, 12 ounces boneless, skinless, chicken breast (about 2 small breast halves), 4 cups lightly packed Italian parsley leaves, and more.

Yes, Chicken With Spinach Tagliatelle And Parsley Pesto Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Spinach Tagliatelle And Parsley Pesto Recipe

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