Linguine with Chicken, Tomatoes and Spinach Pesto from Hot Eats and Cool Reads

What you need:
8 ounces linguine
olive oil
1 large chicken breast cut into bite sized pieces
3 garlic cloves, minced
1 cup grape or cherry tomatoes, sliced in half
3 heaping tablespoons spinach pesto
parmesan cheese
salt and pepper

Cook pasta according to package directions. Rinse and set aside.

Season the chicken breast with salt and pepper. In a large skillet, saute the chicken and garlic in some olive oil until chicken is cooked through. Add tomatoes, saute for another 2 minutes. Toss in the pasta and pesto and heat through. Top with parmesan and serve!

Spinach and Walnut Pesto

What you need:
1/3 cup walnuts
4 cloves garlic
6 ounces fresh spinach
1 cup parsley sprigs
3/4 cup shredded parmesan cheese
1/2 cup olive oil
salt and pepper as needed

Place the walnuts and garlic in a food processor. Process for about 15 seconds. Add spinach, parsley and parmesan cheese and process drizzling olive oil in until well combined. Add salt and pepper if needed. Store in the refrigerator or freeze with plastic wrap directly on top with the air pressed out.