Chicken with Spinach Tagliatelle and Parsley Pesto Recipe

Updated April 02, 2020

Notes: For the chicken brine, if using table salt, decrease the salt by 50 percent.

Recipe Details

Active 20 mins

Total 80 mins

Serves 4 servings

Ingredients

In large container, dissolve 1/4 cup salt and 2 tablespoons sugar in 2 cups warm water. Place chicken in brine and chill for one hour.
While chicken is brining, place parsley, pine nuts, garlic, olive oil, and chili flakes in food processor. Pulse until smooth. Transfer to bowl and stir in Parmesan. Season to taste with salt and pepper.
Remove chicken from brine and pat dry with paper towels. Halve chicken pieces on the bias so that the pieces are of approximately equal 1/4- to 1/2-inch thickness. Heat grill pan over medium heat. Lightly brush surface with oil and cook chicken until just cooked through (an instant-read thermometer inserted into center of chicken should read 150 to 155°F), 3 to 5 minutes per side. Transfer to cutting board and let rest 5 minutes. Slice into 1/4-inch slices.
Bring 4 quarts of salted water to boil in large pot over high heat. Add pasta and cook to al dente. Drain and return to pot, reserving 1 cup cooking liquid. Stir in pesto and baby spinach until wilted. Season to taste and stir in chicken. Stir in extra pasta water to thin sauce to desired consistency. Serve with extra grated Parmesan on the side.

Food processor, non-stick grill pan

Nutrition Facts
Servings: 4
Amount per serving
Calories	566
% Daily Value*
Total Fat 39g	50%
Saturated Fat 7g	37%
Cholesterol 83mg	28%
Sodium 1104mg	48%
Total Carbohydrate 24g	9%
Dietary Fiber 6g	20%
Total Sugars 3g
Protein 35g
Vitamin C 100mg	501%
Calcium 430mg	33%
Iron 10mg	54%
Potassium 1248mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.