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Pasta Salad with Chicken and Spinach Pesto

By chef Franco Luise

A fresh pasta salad with homemade spinach pesto, juicy chicken, and vegetables. Great for a quick lunch to take to work or as a light dinner.

21 min
Easy

10 min prep · 11 min cook

Pasta Salad with Chicken and Spinach Pesto
683 kcal · per serving
Protein 53g Carbs 82g Fat 13g
Ingredients

What you will need

9 items · serves 1
  • Fusilli 125 g
  • Chicken Breast 0.5 pcs
  • Fresh Spinach 0.25 pcs
  • Cherry Tomatoes 50 g
  • Radishes 25 g
  • Garlic 1 clove
  • Lemon 0.25 pcs
  • Italian Hard Cheese 0.5 tbsp
  • Cashew Nuts 10 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 11 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥗✨

  2. Cut the tomatoes. Cut the cherry tomatoes in half

  3. Process the radishes. Slice the radishes into thin rounds, then into thin strips

  4. Crush the cashews. Crush the cashews and chop them coarsely

  5. Cook the pasta. Bring the pasta to a boil in salted water and cook over medium heat for about 8 minutes, according to the package instructions

  6. Fry the chicken breast. Cook the chicken breast in a pan with salt, pepper, and garlic over medium heat for about 5 minutes on each side, or 2-3 minutes on each side if cut lengthwise in half

  7. Drain the pasta and mix with the vegetables. Drain the pasta, rinse with cold water, and add it to a bowl along with the tomatoes, cashews, and radishes

  8. Slice the chicken and add it. Cut the chicken into small cubes and add it to the pasta

  9. Season and toss. Mix everything together, season with salt, pepper, and lemon juice, add the spinach leaves and cheese

  10. Serve the salad. Serve in a bowl and enjoy 🥗🍽️✨

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