PREP TIME COOK TIME
15 minutes 25 minutes
4 (200g each) chicken breast fillets
1/4th cup fresh lemon juice
1 tsp sweet paprika
1 tsp dried oregano leaves
1 tbsp Nuvo Estate Blend Olive OIl or B.S.G + 1/3rd cup extra
1/2 red onion, finely chopped
150g baby spinach
2 garlic cloves, finely chopped
1 bunch fresh basil, leaves picked
100g low-fat feta
1/3th cup pecan halves
2 tbsp finely grated pecorino
1/4th cup light and creamy evaporated milk
Place chicken in a dish. Mix lemon juice, paprika, and oregano in a bowl. Pour over chicken. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Heat oil in a large frying pan over medium heat. Put onion and cook until soft. Add spinach & garlic and keep stirring for 1 minute. Set aside for 5 minutes to cool down a little bit. Then transfer to a food processor.
Add basil, feta, pecan, and pecorino to the spinach mixture in the processor. Process until finely chopped. Add evaporated milk and extra oil. Process until combined. Season with salt and pepper.
Put spaghetti in a large saucepan containing salted boiling water and cook it until al dente. Drain and return to the pan. Add the spinach pesto and toss to combine.
Meanwhile, preheat a chargrill on medium-high. Cook the chicken for 4 minutes each side or until cooked through. Slice the chicken across the grain.
Pour the pasta mixture and chicken among serving plates. Enjoy