Chicken Pesto Pasta with Asparagus

Make pesto

1. In a food processor, add garlic and process until finely minced.
2. Add spinach, almonds, basil and lemon juice, and process until a loose paste forms. Pausing to scrap down the sides if necessary.
3. With the food processor running, slowly drizzle in olive oil. Then add 1 tbsp water at a time until you reach your desired consistency.
4. Season with salt and pepper to taste.

Poach Chicken

1. Heat up olive oil in a skillet over medium heat and put in chicken. Season the top of the chicken with salt. Let it sear for 5 minutes.
2. Flip the chicken, and add water. Cover and cook for 7-10 minutes or until the internal temperature reaches 165 °F / 75°C. You can check this using an instant read thermometer. Alternatively you can tell the chicken is cooked when the center is no longer pink.
3. Remove chicken from skillet and let rest for 5 minutes before cutting into cubes.

Grill Asparagus

1. Preheat oven to 400°F / 200°C.
2. Trim off the end bits of asparagus, then cut into halves.
3. Transfer asparagus to a baking dish. Spray lightly with cooking spray. Season with salt and pepper.
4. Grill in the oven for 4-5 minutes or until desired doneness.

Cook pasta and assemble

1. Cook pasta according to instructions on package.
2. 30 seconds before pasta is done cooking, add your spinach.
3. Reserve 1/2 cup of pasta cooking water, then drain pasta and spinach.
4. In a large mixing bowl, add cooked pasta, spinach, pesto, chicken and asparagus. Give everything a toss until combined. Add 1-2 tbsp of pasta cooking water to make it saucier if needed.
5. Serve and enjoy!