BeST Chicken Pasta

I had a hard time naming this dish. "Basil-Spinach-Tomato Puree and Chicken with Pasta" sounded too long. But that's what it is. And it is oh-so-good. Plus, you can have it completely done in less than 30 minutes! Here's how...

1. Spread a pint of cherry or grape tomatoes on a baking sheet. Dress with olive oil, salt, and pepper. Put in a 400 degree oven for 12-15 minutes.
2. Cut 2 boneless skinless chicken breasts into bite size chunks. Season with salt and pepper, and brown in 1 Tablespoon of olive oil in a skillet.
3. Drop a pound of whole wheat penne into a pot of salted boiling water.
4. Combine 3-4 cups fresh spinach, a handful of fresh basil, salt, pepper, and 1/2 Tablespoon olive oil in a food processor. As soon as the tomatoes are done, add them as well. Process until well-blended. I know it looks gross. Try to ignore it.
5. Toast a handful of walnuts in a small skillet until you can smell them (about 5 minutes). Break the pieces up by hand or put in a ziplock bag and take a couple of whacks with a mallet or cast-iron skillet.
6. Drain the pasta after it's been cooking for 10 minutes, and return to the pot. Add the chicken and walnuts; pour basil-spinach-tomato (aka BeST) mixture over everything and stir to combine. Top with Parmesan cheese...


Enjoy!