Ingredients:

  • 1 lb penne pasta
  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
  • 2 cups cherry tomatoes
  • 2 cups fresh baby spinach
  • 1 cup high-quality basil pesto
  • 1 cup fresh mini mozzarella pearls
  • 3 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 1 cup reserved starchy pasta water
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta for 1 minute less than the package directions for al dente texture. Before draining, reserve 1 cup of the starchy pasta water.
  2. While pasta cooks, pat chicken dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear chicken in a single layer until golden brown and cooked through (about 8 minutes).
  3. Stir in 3 cloves minced garlic and 0.5 tsp red pepper flakes for 1 minute until fragrant and sizzle pop sounds begin.
  4. Add 2 cups cherry tomatoes to the skillet. Cook for 5 minutes until skins are puckered and some have burst.
  5. Add the drained pasta to the skillet with the chicken and tomatoes.
  6. Reduce heat to low. Add the cooked pasta to the skillet. Pour in the pesto and half of the reserved pasta water. Toss vigorously to emulsify the sauce, adding more water if needed to reach a velvety consistency.
  7. Add 2 cups fresh baby spinach and stir for 30 seconds until just collapsed but still bright green.
  8. Remove from heat. Fold in 1 cup fresh mini mozzarella pearls so they just begin to soften but do not fully melt. Serve immediately while cheese is slightly softened.