Spinach Pesto Pasta

More green stuff!

Maybe it's because it's almost St. Patrick's Day. Maybe it's because I have a lot of fresh spinach that I don't want to go bad. Regardless, this spinach pesto is the the bomb. Use whatever veggies and meat you have in the kitchen to go along with it.

Spinach Pesto Pasta Recipe:

• 2 cups fresh spinach
• 2 garlic cloves
• 1/4 lemon, squeezed
  
• 2 tbsp olive oil
• 2-3 tbsp chicken broth
• 2 tsp red chile flakes
• salt, pepper to taste
• 1 tbsp fresh basil

• 1 chicken breast
• 1 tbsp Italian seasoning
• 2 tsp smoked paprika
• 1/2 bunch asparagus
• 1/4 lemon, squeezed
  
• 1/2 pkg whole wheat spaghetti
  
• green onions, olives, banana peppers (optional)
  

Blend the first set of ingredients together and set aside. Place the chicken breast in a small baking pan and season with Italian spices, paprika, salt and pepper. Cover with foil and place in a 400-degree oven for 20 minutes. After 20 minutes, throw in the asparagus and squeeze with lemon juice. Place back in oven for 10 minutes. Cook pasta according to package directions. When finished, drain, add pesto and asparagus and top with sliced chicken. Add fresh cheese, scallions, olives, etc.