Pesto Chicken Pasta
Ingredients
The Pasta
-
8
oz
whole wheat penne pasta
-
1/8-1/4
teaspoon
salt
The Chicken
-
1.5
lbs
boneless skinless chicken breast (cut into 1-inch chunks)
-
1
tablespoon
Italian seasoning
The Sauce
-
3
tablespoons
olive oil (divided)
-
1
medium
yellow onion, chopped
-
3
cloves
garlic
-
1/2
cup
chicken broth
-
10
oz
cherry tomatoes, sliced in half
-
3
tablespoons
starchy water
-
6
tablespoons
pesto (divided)
-
1/8
teaspoon
ground black pepper
Toppings
-
to taste
fresh basil
-
to taste
parmesan cheese
Instructions
- Fill a large pot with water, add salt, and bring it to a boil.
- Add pasta and cook for 7-9 minutes until al dente, reserving 1/4 cup of starchy water before straining.
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.
- Cook the chicken with Italian seasoning for 4-6 minutes until fully cooked, then remove from the pan.
- Add another tablespoon of olive oil, then sauté the onions for 2 minutes before adding garlic.
- Pour in chicken broth and cook until reduced by half, then add cherry tomatoes and cook for 2 minutes.
- Stir in starchy water and pesto, bringing the mixture to a boil.
- Add the cooked chicken and pasta, mixing until everything is coated in the sauce.
- Season with ground pepper and top with fresh basil and parmesan before serving.
Nutrition Facts (estimated)
Servings
6
Calories
397
Total fat
17g
Total carbohydrates
30g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
You might also like