Description
A quick and flavorful dish combining pasta, chicken, and homemade basil pesto.
Ingredients
Scale
- 2 cups uncooked pasta (penne or fusilli)
- 1 pound boneless, skinless chicken breasts
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup pine nuts (or walnuts)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest for a few minutes before slicing.
- In a food processor, combine the basil leaves, Parmesan cheese, garlic, pine nuts, and remaining olive oil. Blend until smooth. If the pesto is too thick, add a little reserved pasta water to reach your desired consistency.
- In the same skillet used for the chicken, add the cooked pasta, sliced chicken, cherry tomatoes, and pesto. Toss everything together until well combined. If needed, add more reserved pasta water to loosen the sauce.
- Serve immediately, garnished with additional Parmesan cheese and red pepper flakes if desired.
Notes
- For a vegetarian option, substitute the chicken with sautéed mushrooms or roasted vegetables.
- Add a squeeze of fresh lemon juice to the pesto for a bright, zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg