Chicken Pesto Pasta

Ingredients:

1 lb farfalle pasta

2-3 chicken breasts, cooked and shredded

Cherry tomatoes

Kalamata olives

Spinach

Pesto

Goat or feta cheese

Red pepper flakes

Basil for garnish

Begin by baking the chicken breasts in the oven at 375° for about 45 minutes.

While the chicken breasts bake, cook the pasta. Add a few pinches

of salt once the water is boiling to flavor your pasta. 

In the meantime, chop up the tomatoes and olives into bite-sized pieces. 

You can use how every many tomatoes and olives you would like in this recipe.

Wash about two handfuls of spinach.

Once the chicken has finished cooking, shred it by using two forks, and set aside.

Heat up some olive oil in a large pan, and add in the red pepper flakes, tomatoes, olives, 

spinach, and shredded chicken until warm and the spinach has wilted.

Add the cooked pasta into the pan along with two spoonfuls of pesto, and 

mix well until combined. 

Add the goat or feta cheese on top of the pasta, and garnish with some basil.

Enjoy!