Pesto Pasta with Chicken
A delightful balance of flavors and textures, this dish combines vibrant green pesto, creamy pasta, and succulent chicken to create a satisfying meal that is quick and easy to prepare.
Ingredients
Pasta and Chicken
- 2 cups your favorite pasta (such as penne, fusilli, or spaghetti) Prepare according to package instructions.
- 1 pound boneless, skinless chicken breasts Season with salt and pepper.
Pesto Sauce
- 1 cup fresh basil leaves Use fresh for best flavor.
- 1/2 cup grated parmesan cheese Grated for better mixing.
- 1/2 cup extra virgin olive oil Add more if pesto is too thick.
- 1/4 cup pine nuts (or walnuts) Can substitute with walnuts.
- 2 cloves garlic, minced Fresh for best flavor.
- to taste Salt Use as per preference.
- to taste Freshly ground black pepper Use as per preference.
Optional Garnishes
- 1/2 cup cherry tomatoes, halved For garnish.
- 1 handful arugula or spinach Optional for serving.
Instructions
Preparation
- Begin by cooking the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the pesto. In a food processor, combine the basil leaves, parmesan cheese, olive oil, pine nuts, and minced garlic. Blend until smooth. Season with salt and pepper to taste.
- Cook the chicken. Season the chicken breasts with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium heat. Cook the chicken for about 6-7 minutes on each side or until no longer pink in the center. Let it rest before slicing.
Combining
- In a large mixing bowl, combine the cooked pasta with the pesto sauce, tossing to coat. Add the sliced chicken and mix gently.
- Add optional garnishes such as halved cherry tomatoes and arugula or spinach before serving.
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Notes
Use fresh ingredients for the best flavor. Marinating the chicken beforehand can enhance taste. For a lighter dish, consider using whole wheat or gluten-free pasta.