Pasta with Chicken and Spinach Pesto

Boil the whole wheat pasta in salted boiling water and cook according to package instructions (usually 12–15 minutes) until al dente.

Meanwhile, clean the chicken breast, cut it into cubes, and quickly sauté it in a pan with 10 ml of sunflower oil (about 1 tablespoon). Cook for about 5 minutes over medium heat until the chicken is golden and cooked through, then remove from heat.

Prepare the spinach pesto: put the spinach, hazelnuts, remaining sunflower oil, and Parmesan into a blender. Blend until you get a fine and homogeneous mixture. Season with salt and pepper to taste. For a spicier version, also add the 2 cloves of garlic to the blender.