Step 1

For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.

Step 2

Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.

Step 3

Add the parmesan and pulse to incorporate. Set aside.

Step 4

In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.

Step 5

Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.

Step 6

Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.

Step 7

Add spinach and stir until wilted.

Step 8

Add cooked chicken and pesto.

Step 9

Serve immediately.

Step 10

Enjoy!