Pasta with Chicken and Spinach Pesto

Bring whole-wheat pasta to a boil in salted water and cook until tender. Cooking time depends on the type of pasta used, but usually ranges from 12–15 minutes.

Meanwhile, clean the chicken breasts, cut them into cubes, and sauté quickly in 10 ml of sunflower oil (approx. 1 tablespoon). Sauté for about 5 minutes over medium heat and set aside.

Prepare the spinach pesto: blend spinach, hazelnuts, the remaining sunflower oil, and Parmesan together. Blend the pesto until smooth and season with salt and pepper.