Skip to main content

Orecchiette with Spinach Pesto, Chicken & Tomatoes

Let's face it...While leftovers make for a fast and easy dinner, they can be very boring.  So, I love dishes that allow you to take the leftovers and create a delicious yet different dinner on the 2nd night.  This recipe is a fantastic example.

I took the remaining orecchiette pasta and spinach pesto from this Chicken with Spinach Pesto and whipped up this easy weeknight dinner for two.  It makes for an easy-peasy dinner that's filled with flavor (not to mention - Popeye would be so proud of all that spinach!).

You simply cook some orecchiette pasta and stir in spinach pesto, baked chicken, and diced tomatoes.  It pairs perfectly with a loaf of crusty French bread and a glass of pinot noir.

Easy meals like this are the theme around our house lately.  We are in the process of doing some minor renovations to our home, which has turned out to be a lot of fun, yet a time-consuming process.  So far, we've installed a beautiful cream-colored subway tile backsplash in the kitchen (which I'm in love with).  We've also given the laundry room a MAJOR makeover with a fresh can of pretty light blue paint,  a lovely new shelf and fun paintings that my sisters did a while back.  That room makes me happy now. :)  It's a far cry from the while walls and plain wire shelving that graced the room before.  Our next project?  Painting the living room grey.  Woo hoo! 

Bon Appetit, my friends!

Orecchiette Pasta with Spinach Pesto, Chicken & Tomatoes
(spinach pesto recipe adapted from Food Network magazine)

2 boneless, skinless chicken breasts
3 tbsp extra virgin olive oil
1 tsp. of your favorite Italian 0r Greek seasoning
1 lb. orecchiette pasta
3 cups baby spinach
1/2 cup firmly packed fresh parsley

2 tablespoons almonds, toasted

1 tablespoon fresh lemon juice

1/4 cup grated parmesan cheese
2 tomatoes, diced


Preheat the oven to 350 degrees F.

Place the chicken breasts in an ovenproof casserole dish and drizzle with 2 tbsp of the olive oil.  Season with your favorite Greek or Italian seasonings.

Bake for about 30 minutes, or until the chicken is cooked through. 

While the chicken is baking, make the pesto:
Puree the spinach, parsley, almonds, lemon juice, 3 tablespoons water, the grated parmesan cheese, 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl and set to the side.

Next, cook the pasta according to package directions.

Pour the cooked pasta into a large bowl.  Cut the baked chicken into bite-sized pieces.  Add the pesto, chicken and tomatoes to the pasta and mix together well.

Top with a little additional parmesan cheese, if desired.



Unknown said…
This looks delicious. I've never made spinach pesto, but I bet it is wonderful.
Preeti said…
I was looking for Popeyes Chicken recipe got it in your blog thanks.

Popular posts from this blog

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Paula Deen's Squash Casserole

***In my opinion, side dishes don't get much better or certainly...comforting!...than a cheesy casserole. This recipe has comfort food written all over it...After all, what Paula Deen recipe doesn't? Plus, this dish is super easy! Squash is one of Brad's favorite veggies, and we recently came across some beautiful, fresh squash at a local store. I couldn't help but grab some up! I found this recipe by Paula online, and I knew it sounded fabulous. I didn't have the exact ingredients on-hand, but I made some substitutes that ended up being perfect (my changes are in orange below). For example, instead of sour cream, I used mayonnaise...Plus, I changed the amounts and varieties of cheeses just a little bit. One of my favorite cheeses recently is a scrumptious Gruyere...I have yet to taste something with Gruyere in it that I didn't love. It added a wonderful taste to this casserole and a divine depth of flavor. This recipe is sure to remind you of your Grandmothe