A vibrant dish with tender chicken, bowtie pasta, creamy pesto, cherry tomatoes, and spinach.
# Components:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
05 - ¼ teaspoon freshly ground black pepper
→ Sauce
06 - ½ cup basil pesto (store-bought or homemade)
07 - ½ cup heavy cream
08 - 2 tablespoons grated Parmesan cheese
→ Vegetables (optional)
09 - 1 cup cherry tomatoes, halved
10 - 2 cups baby spinach
→ Garnish
11 - 2 tablespoons toasted pine nuts (optional)
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente according to package instructions. Drain, reserving ¼ cup pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook for 5 to 7 minutes until golden and cooked through. Remove from skillet and set aside.
03 - Reduce heat to medium and add basil pesto and heavy cream to the same skillet. Stir and simmer for 2 minutes until slightly thickened.
04 - Return chicken to skillet. Add cooked pasta, reserved pasta water, and grated Parmesan cheese. Toss to coat evenly.
05 - If using, stir in cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach wilts and tomatoes soften slightly.
06 - Plate immediately, garnishing with toasted pine nuts, extra Parmesan, and fresh basil leaves as desired.
