Chicken Pesto Pasta
Pasta tossed with pesto, chicken, and fresh vegetables in a light herb-based sauce. Cooked on the stovetop and tossed together warm for a cohesive dish.
Ingredients
Method
Cut chicken into bite-sized pieces or slices. Dice zucchini and halve cherry tomatoes. Mince garlic.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 8–10 minutes. Remove and set aside.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add zucchini and cook for 3 minutes, stirring occasionally.
Add cherry tomatoes and cook for 2 minutes, stirring gently, until softened. Return chicken to the skillet.
Add cooked pasta to the skillet with the chicken and vegetables. Pour in pesto and toss well to coat, adding reserved pasta water a little at a time until the sauce reaches desired consistency.
Add lemon juice and toss again. Season with salt and black pepper to taste.
Divide pasta among bowls or plates. Top with grated Parmesan cheese and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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