Pesto Pasta with Grilled Chicken

A simple and flavor pasta dinner from Alice Currah of See the full post at Kitchen Explorers.

Prep time: 10 Minutes

Cook time: 10 Minutes

Yield: 6 servings


  • 1 pound box spaghetti
  • olive oil
  • 2 skinless boneless chicken breasts
  • salt and pepper
  • 1 red bell pepper chopped
  • One 8-ounce package sliced mushroom
  • 4 cups baby spinach
  • 1/2 cup pesto
  • Parmesan cheese


  1. Cook the pasta, al dente, according to the package directions and drain.
  2. Heat the grill to medium-high heat. Brush olive oil on both sides of the chicken. Season with salt and pepper.
  3. Grill the chicken breasts for 4-5 minutes on each side or until the chicken is cook. Allow the chicken to rest for 5 minutes before cutting it into cubes.
  4. While the chicken is resting, saute the red bell pepper, mushrooms, and spinach for 3-4 minutes.
  5. Drizzle the pasta with a couple tablespoons of oil and add the pesto sauce. Toss the pasta until the spaghetti is coated.
  6. Cut the chicken into cubes. Add the chicken and the vegetables to the pasta and sprinkle with Parmesan cheese.
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