Directions:

• 1.

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

• 2.

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

• 3.

  Add the parmesan and pulse to incorporate. Set aside.

• 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.

• 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.

• 6.

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

• 7.

  Add spinach and stir until wilted.

• 8.

  Add cooked chicken and pesto.

• 9.

  Serve immediately.

• 10.

  Enjoy!