Ingredients:
1 lb (450g) bowtie pasta (farfalle), cooked and drained
2 chicken breasts, sliced thin
1–2 cups cherry tomatoes, halved
2 cups fresh spinach
3 cloves garlic, minced
1/4 cup pesto (store-bought or homemade)
2–3 tbsp olive oil
Salt & pepper to taste
Optional: grated Parmesan cheese, red pepper flakes
🔪 Prep Steps:
1. Cook pasta: Boil bowtie pasta until al dente, drain, and toss with a little olive oil to prevent sticking.
2. Slice chicken: Cut into thin strips or bite-sized pieces.
3. Prep veggies: Halve cherry tomatoes, wash spinach, and mince garlic.
🔥 On the Blackstone Griddle:
1. Heat griddle to medium-high. Add a bit of olive oil.
2. Cook chicken: Sear chicken pieces with salt, pepper, and a bit of garlic. Cook until browned and fully cooked through (internal temp 165°F / 74°C).
3. Sauté veggies: Push chicken to the side, add more oil if needed, then sauté garlic, cherry tomatoes, and spinach until softened.
4. Combine everything: Add pasta to the griddle, toss with the cooked chicken and veggies.
5. Add pesto: Spoon pesto over the mix and toss until everything is coated. Let it cook together for a couple of minutes for flavor to blend.
🧀 Optional Garnish:
Grated Parmesan
Cracked black pepper
Drizzle of balsamic glaze
