15 minutes total · Serves 2
Prep: 5 minutes · Cook: 10 minutes
A rotisserie chicken and a jar of pesto do most of the work. Cherry tomatoes, spinach, and a squeeze of lemon bring dinner back to life.
Pour with AVIVO White. Meet the First Taste Trio
What you’ll need
6 oz short pasta with a package cook time of 8–10 minutes
1 1/2 cups shredded cooked rotisserie chicken
1 cup cherry tomatoes, halved
2 generous handfuls baby spinach
1/3 cup prepared basil pesto
1/2 lemon
2 tbsp grated Parmesan, plus more to serve
Kosher salt and black pepper
Let’s make dinner.
Fill an electric kettle, switch it on, and gather your ingredients. Pour the boiling water into a medium pot over high heat, salt it, and add the pasta. Cook according to the package directions. No kettle? Allow a little extra time for the water to boil.
While the pasta cooks, shred the chicken and halve the tomatoes. Put the chicken, tomatoes, and spinach in a large heatproof bowl.
Reserve 1 cup of pasta water, then drain. Immediately add the hot pasta and 1/4 cup reserved water to the bowl. Toss until the spinach wilts and the chicken is steaming hot; if needed, return the mixture to the pot over medium heat for 1–2 minutes, adding a splash more water. Reheated chicken should reach 165°F.
Take off the heat before adding the pesto, Parmesan, and a squeeze of lemon. Toss, adding a little more pasta water until glossy and loose. Taste before adding salt; finish with pepper and extra Parmesan.
A little head start
Have the chicken shredded before the pasta finishes. Stir pesto in off the heat so it stays bright.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.