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Meat
Easy
6 Servings
Allergens 
30 Minutes
Diets
No Diets specified
4 chicken cutlets
1/4 cup oil
4 garlic cloves, crushed
1 tablespoon Italian seasoning
4 cups cooked pasta
3 cups spinach leaves, chopped
1 pint cherry tomatoes, sliced
3 tablespoons basil pesto
In a bowl or bag combine the chicken, oil, garlic and seasoning. Allow to marinate in the fridge for a half hour.
Heat a grill pan and grill chicken until tender. Allow chicken to cook slightly and slice thinly.
In a large bowl, combine pasta, spinach, and tomatoes. Add pesto and pasta water to the salad. Top with chicken and mix well to combine.
Serve cold or at room temperature.
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