On those busy weeknights when you barely have 30 minutes, here’s a quick dinner that is fresh and delicious and is from refrigerator to table in 30 minutes.
Start water for pasta. Continue to next steps but put the pasta in the water when the water boils. Be sure to move to step 4 when the pasta is done, it should be done sometime when the spinach is cooking.
In large saute pan, heat butter and olive oil on medium-high heat until butter is melted. Lightly sprinkle chicken breasts with garlic salt and dried basil. Place in pan and brown chicken on both sides. Cover, reduce to just above a simmer and cook until the chicken reaches 165 degrees, about 10 minutes.
When chicken is done, remove it from the pan and lightly cover with tinfoil to keep warm.
In the same pan that you cooked the chicken (do not clean pan), add the spinach and increase the stove to medium heat. Cover and cook until spinach is wilted, stirring occasionally.
When pasta is done, drain pasta (do not rinse) and toss with 1 tablespoon olive oil and pesto sauce.
Put it all together, a little pasta, a little spinach, some chicken and sprinkle everything with parmesan cheese. Voila! A fresh and healthy dinner is served in under 30 minutes.
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