Sun-dried Tomato Pesto Chicken Pasta & A Bella Sun Luci’s Giveaway

Sun-dried Tomato Pesto Chicken Pasta & A Bella Sun Luci's Giveaway

I think I’ve just found my new favorite marinade.  It is so unbelievably easy.  Pesto+EVOO=BAM! It’s just so good.  I made this the other night and tried to make extra so we could take it for lunch the next day. Jason and I ate all of it in a single sitting. We literally inhaled it.

Sun-dried tomatoes lend a really unique flavor to any meal you add them to… They are perfect for sauces, salads, soups, sea food, chicken, pizza, muffuletta… really anything that needs just a pinch of something sweet. The faint sweetness doesn’t overwhelm savoury flavors, but gently underpins them achieving a fresh, balanced taste. They are pretty handy to stash in your pantry. Plus, you can get 12 times more Lycopene (an antioxidant that fights free radicals) from preserved tomatoes, than from fresh tomatoes.

Bella Sun Luci’s incredible Sun-Dried Tomato Pesto Sauce really makes this meal.  Let the chicken marinate for a few hours, then cook it in a little olive oil.  Add some spinach, a little parm, a hint of lemon juice, some (GF) pasta, and you’re in business. It’s a simple meal that will WOW your tastebuds.


Sun-Dried Tomato Pesto Chicken Pasta

1/2 cup olive oil
2 tablespoons Bella Sun Luci’s Sun-Dried Tomato Pesto Sauce
2 large chicken breasts
1 tablespoon olive oil
2 handfuls fresh spinach
2 tablespoons lemon juice
1/4 cup grated parmesan cheese
2 teaspoons black pepper
6 oz dry gluten free spaghetti

Prep Time:
Cook Time:
Yields: 2 Servings


1. Mix pesto and olive oil together.  Pour over chicken.  Cover and let marinate.  The longer, the better.  I let mine sit about 8 hours.

2. Cook and drain pasta according to package instructions. Save a little pasta water in the pot.  Set aside.

3. Slice chicken into bite-sized pieces. In a small pan, heat a tablespoon of olive oil.  Toss chicken in oil and cook until thoroughly done, about 6 minutes. Remove chicken and set aside.

4.  Throw spinach in the pan and cook for a few minutes or until spinach wilts. Remove from heat.

5.  Assemble your meal.  Add lemon juice, parmesan cheese, and pepper to pasta.  Toss in spinach and chicken.  Stir until everything is well coated in parm. Serve in the autumn air with a big glass of wine.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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