Pesto Pasta with Chicken
Servings: 3
Total Time: 30 minutes
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
Directions
1. 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.
2. Cook the pasta in boiling water as directed and reserve 1/2 cup of the water just before draining.
3. While pasta cooks, pat chicken dry and season with salt, pepper and red pepper flakes.
4. 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.
5. Thinly slice chicken breasts.
6. 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.
7. Top with Parmesan and serve.
2. Cook the pasta in boiling water as directed and reserve 1/2 cup of the water just before draining.
3. While pasta cooks, pat chicken dry and season with salt, pepper and red pepper flakes.
4. 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.
5. Thinly slice chicken breasts.
6. 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.
7. Top with Parmesan and serve.
Got some tips or comments for this recipe?