Spinach pesto spaghetti with grilled spiced chicken recipe

Photo: Spinach pesto spaghetti with grilled spiced chicken recipe

The Grilled Recipes kitchen invites you to try Spinach pesto spaghetti with grilled spiced chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Spinach pesto spaghetti with grilled spiced chicken.

Shake up your weeknight repertoire with this stylish pesto chicken pasta.

Preparation Time 15 - 50 minutes
Cooking Time 25 minutes 

Ingredients (serves 6) 

4 (about 200g each) chicken breast fillets
60ml (1/4 cup) fresh lemon juice
1 tsp sweet paprika
1 tsp dried oregano leaves
1 tbs olive oil
1/2 red onion, finely chopped
150g baby spinach leaves
2 garlic cloves, finely chopped
1 bunch fresh basil, leaves picked
100g reduced-fat feta
45g (1/3 cup) pecan halves
2 tbs finely grated pecorino
60ml (1/4 cup) light and creamy evaporated milk
80ml (1/3 cup) olive oil, extra
500g dried spaghetti pasta


Place chicken in a glass or ceramic dish. Combine lemon juice, paprika and oregano in a jug. Pour over chicken. Cover with plastic wrap and place in fridge for 30 minutes to marinate.

Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add the spinach and garlic and cook, stirring, for 1 minute or until the spinach just wilts. Set aside for 5 minutes to cool slightly. Transfer to a food processor.

Add basil, feta, pecan, and pecorino to the spinach mixture. Process until finely chopped. Add evaporated milk and extra oil. Process until combined. Season with salt and pepper.

Cook spaghetti in a large saucepan of salted boiling water until al dente. Drain and return to the pan. Add the spinach pesto and toss to combine.

Meanwhile, preheat a chargrill on medium-high. Cook the chicken for 4 minutes each side or until cooked through. Slice the chicken across the grain.

Divide the pasta mixture and chicken among serving plates.


With spinach and pecans, this pesto is famous in Peruvian "green spaghetti".

Good Taste - January 2012, Page 35
Recipe by Sonja Bernyk

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