Description
A vibrant dish featuring al dente pasta, rich pesto, tender chicken, and burst of cherry tomatoes for a delightful meal.
Ingredients
Scale
- 12 oz penne or fusilli pasta
- 1 lb chicken breast, sliced
- 1 cup pesto sauce
- 1 cup cherry or grape tomatoes, halved
- ½ cup grated Parmesan cheese
- 1 tsp lemon zest
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Boil the Pasta: Fill a large pot with water, add salt, and bring to a boil. Cook pasta until al dente, about 8-10 minutes.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat, season chicken, and cook for 5-7 minutes per side until golden brown.
- Combine with Pesto: In the same skillet, reduce heat and add pesto sauce and a splash of pasta cooking water.
- Drain and Toss: Drain pasta and add to skillet with sliced chicken; toss until coated in pesto.
- Garnish and Serve: Add halved cherry tomatoes, sprinkle with Parmesan, and lemon zest. Serve warm.
Notes
Make-ahead by prepping pesto in advance and storing in an airtight container with oil on top for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg