This shrimp and chicken pesto pasta is delicious and so easy to prep! Rotisserie chicken and frozen shrimp are married together with a homemade spinach pesto. Use spaghetti noodles or linguine.
Pick rotisserie chicken and chop into small chunks.
Toast pine nuts until light golden brown then set aside. (About 2-3 minutes in toaster oven)
Cook and drain pasta as directed on the package. Return pasta to the pot and cover to keep warm.
While pasta is cooking, using a food processor, blend together spinach, basil, pine nuts, garlic, salt and oil to create the pesto sauce.
Add pesto sauce to pasta and toss to coat. Cover again to keep warm.
Using a greased cast iron skillet, cook raw shrimp over medium-high heat, for 2-3 minutes on each side or until just pink then remove from heat and set aside. If your rotisserie chicken started out cold, toss the chicken in with the shrimp for the last 3 minutes to heat it up.
To serve, twirl pesto noodles and place several twirls onto each plate. Top with shrimp, chicken and Parmesan cheese.