Chicken with Spinach Tagliatelle and Parsley Pesto

Name: Chicken with Spinach Tagliatelle and Parsley Pesto
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams baby spinach; 4 servings Freshly ground black pepper; 0 teaspoons chili flakes; 4 medium cloves garlic; 4 servings Kosher salt; 79 milliliters olive oil, plus extra for greasing pan; 85 grams Parmesan cheese, grated, plus extra for serving on side; 946 milliliters lightly packed Italian parsley leaves; 118 milliliters pine nuts, lightly toasted; 340 grams boneless, skinless, chicken breast (about 2 small breast halves); 454 grams fresh spinach tagilatelle; 4 servings Sugar

Need a gluten free main course? Chicken with Spinach Tagliatelle and Parsley Pesto could be an excellent recipe to try. One serving contains 562 calories, 34g of protein, and 38g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. If you have baby spinach, pepper, pine nuts, and a few other ingredients on hand, you can make it.

Instructions

In large container, dissolve 1/4 cup salt and 2 tablespoons sugar in 2 cups warm water.

Ingredients you will need

Sugar

Water

Salt

Place chicken in brine and chill for one hour.

Ingredients you will need

Whole Chicken

Brine

While chicken is brining, place parsley, pine nuts, garlic, olive oil, and chili flakes in food processor. Pulse until smooth.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Pine Nuts

Whole Chicken

Parsley

Garlic

Equipment you will use

Food Processor

Transfer to bowl and stir in Parmesan. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmesan

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Pieces

Whole Chicken

Brine

Equipment you will use

Paper Towels

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill Pan

Transfer to cutting board and let rest 5 minutes. Slice into 1/4-inch slices.

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Cutting Board

Bring 4 quarts of salted water to boil in large pot over high heat.

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Water

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Pot

Add pasta and cook to al dente.

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Pasta

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.

Ingredients you will need

Baby Spinach