Spaghetti with Spinach Pesto and Chicken

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I believe this was the second recipe I ever learned how to cook, about 10 years ago when I was in high school.  The recipe has completely changed since then and now it's one of my quick and easy go-to meals that uses only a few ingredients that are standard in our household.  This is a an easy recipe to make your own by adding or changing ingredients.  I basically eyeball everything while I make it, so make sure to taste it as you go along and adjust the seasoning to your liking! 

Oh and I know it kind of looks like some green slop, but it's a very tasty green slop! 

Ingredients: 

• 2 pounds of boneless skinless chicken breast 
• Spaghetti or your favorite pasta (I love rigatoni with this dish but my husband hates it!)
• 1 bag fresh spinach
• 1/2 yellow onion, halved or quartered (small or medium onion depending on how much you like onion)
• 4-6 garlic gloves, smashed with skin removed (can you tell we love garlic?)
• 1/4 cup extra virgin olive oil, plus more for cooking chicken
• 1 TSP lemon zest, or more if needed 
• Juice of about half a small lemon 
• Salt and pepper to taste 

Directions: 

Cook the pasta according to package directions.  Make sure to salt the pasta and set aside. 

While the pasta is cooking, cut the chicken into cube or bite-size pieces.  Heat a large skillet with 2 to 3 tablespoons of olive oil and cook the chicken on medium-heat, stirring occasionally. 

While the chicken is cooking, put the onion chunks, whole garlic cloves, lemon zest, and entire bag of spinach into a food processor.  Pulse until everything is f minced and a pesto consistency.  Then, while the food processor is still on, add 1/4 cup of the olive oil to the pesto.  Turn off the food processor, remove the lid and add some salt and pepper and taste.  

After the chicken has cooked, turn the heat down to a simmer and add the pesto to the skillet.  Also add the juice of about half a lemon, or more according to taste.  Stir well to combine the chicken with the pesto.  Simmer the pesto on low heat for about 5-10 minutes so that the garlic and onion cook a little.  Taste the pesto and see if it needs more salt, pepper, or lemon juice.  

Once the desired flavor has been created, add the pasta to the skillet and stir well to combine. 

Enjoy!