Spinach Pesto Chicken Pasta

This is a true cupboard meal. I needed something quick to make for dinner and I didn't have much in the fridge to go on, so to the cupboards, and the freezer. If you have fresh ingredients it may make the recipe a bit better, but it was quite tasty just as is.

Spinach Pesto Pasta (my measurements are approximate)

• 1 C Frozen Spinach (cooked)
• 4 Cloves Garlic (minced)- We love garlic, so we went a bit overboard, if you're not as garlic crazy as us 1-2 cloves would work just fine.
• 3-5 T Olive Oil
• 1 T Dried Parsley
• Salt & Pepper
• 1 Can Chicken
• 1/2 lb Fusilli Pasta
• lemon juice

Cook pasta according to package. I happened to have fusilli pasta which worked really well, because there's all the twists in the pasta to capture the pesto, but whatever you have in the cupboard will work!
Cook and drain the spinach (this step would be unnecessary if you're using fresh spinach). I am also lacking a food processor, so chopping skills are required. Finely chop spinach and garlic. Mix in parsley, salt and pepper, then stir in oil.
Drain pasta, and toss in the pesto, I added a bit more olive oil so that it wasn't too dry. Drain canned chicken add to the pasta. Garnish with just a little squeeze of lemon juice (it really brightens up the pasta and adds another taste dimension).
This easily took less then 30 minutes to make, mostly just the time it takes to cook the pasta, and it was tasty. My husband, who is not too big on pasta, loved it (probably due to the amount of garlic).