Fresh Pesto Pasta with Leftover Chicken

I always make pesto from scratch because I love the taste of fresh basil and garlic and Y has loved pesto ever since. For his daily dose of protein, I added some leftover turbo chicken which I found perfect with this oil-based dish. 

Fresh basil, garlic, spinach, chicken, and parmesan for baby

Ingredients

1 cup of pasta (I used San Remo vegeroni pasta shapes)

2 cloves of garlic, minced

15 sweet basil leaves, chopped

5 spinach leaves, chopped

Olive oil

Leftover turbo chicken strips

Grated parmesan 

Procedure

1. Boil your pasta for 8-10 minutes until al dente.
2. On a separate skillet, heat your olive oil, then saute your garlic.
3. Add your basil and spinach leaves,  then your leftover chicken.
4. Sprinkle some grated parmesan (optional).