Description
A flavorful and easy dish combining creaminess of pesto with tender chicken and pasta, perfect for any day of the week.
Ingredients
Scale
- 300 g (10 oz) pasta of your choice (penne, fusilli, or spaghetti)
- 500 g (1 lb) boneless, skinless chicken breast, diced
- 120 g (1/2 cup) fresh basil pesto
- 30 ml (2 tablespoons) extra virgin olive oil
- 2 cloves garlic, minced
- 50 g (1/2 cup) grated Parmesan cheese, for topping
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente (about 8-10 minutes). Drain, reserving 60 ml (1/4 cup) of pasta water.
- Heat the olive oil in a skillet over medium heat. Add the diced chicken, season with salt and pepper, and sauté for 5-7 minutes until golden brown and cooked through.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Combine the drained pasta with the chicken and garlic in the skillet. Pour in the pesto and reserved pasta water. Toss together for 1-2 minutes over low heat.
- Remove from heat, stir in the lemon juice and grated Parmesan. Adjust seasoning if needed and serve hot.
Notes
Use high-quality pesto for the best flavor and consider adding vegetables for extra nutrition.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg