Spinach Pesto Chicken

Ingredients

• 2 cups packed spinach leaves, stems removed
• 1/3 cup pistachios
• 1/3 cup olive oil
• 1 medium clove garlic, coarsely chopped
• 1 teaspoon juice from 1 lemon
• 1/3 cup grated pecorino romano cheese
• Kosher salt and freshly ground black pepper
• 1 1/4 pound chicken breast, chopped into 1-inch cubes
• 1 tablespoon butter
• 2 cups cooked spiral pasta

Directions

1. Put the spinach, pistachios, olive oil, garlic, lemon juice, and 1/2 teaspoon salt into the bowl of a food processor. Give it about 8 short pulses, just until the spinach breaks into coarse bits. Add the cheese and pulse until the pesto is chopped to the texture you like, drizzling in a little extra olive oil if it looks too thick. Taste, season with salt and pepper, and set it aside.
2. Sprinkle the chicken cubes with salt and pepper. Melt the butter in a heavy skillet over medium heat, letting it cook until the foam settles down. Add the chicken and cook, turning the pieces now and then, until just cooked through, about 8 minutes. If you want to be sure, cut into a cube; it should be opaque all the way through.
3. Divide the cooked spiral pasta evenly among four bowls, then share the chicken evenly between them. Spoon a generous amount of pesto into each bowl and serve immediately.