Pesto Pasta with Chicken
Rotini pasta tossed with sauteed chicken and pesto sauce.
servings: 3
total time: 30 minutes
recipe by: Rae
Ingredients
- PESTO:
- 2 cloves garlic, peeled and chopped
- 4 TBSP pine nuts
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp salt
- pinch pepper
- 1/2 cup olive oil
- PASTA:
- 12 ounces boneless skinless chicken breast
- 1/4 tsp red pepper flakes
- 1 TBSP olive oil
- 8 ounces rotini pasta
- 1 cup diced tomatoes
- 1/4 cup shredded parmesan
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
OXO Good Grips 10-Piece POP Containers - SEE MORE
Directions
- 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.
- Top with Parmesan and serve.
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