For the pesto: Add the garlic, and pine nuts to a food processor and pulse until finely chopped. Add the basil and Parmesan and pulse until well chopped. Add the salt and pepper and olive oil and pulse until well combined.
Cook the pasta in boiling water as directed and reserve 1/2 cup of the water just before draining.
While pasta cooks, pat chicken dry and season with salt, pepper and red pepper flakes.
Heat the oil in a saute pan over medium-high heat and add chicken. Saute until cooked through (165 degrees F), about 6 minutes each side.
Thinly slice chicken breasts.
In the pot used to cook the pasta toss the drained pasta, tomatoes and pesto. Add the reserved pasta water if necessary to loosen pasta.
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