Pasta al Pesto with Chicken
Pasta al Pesto with Chicken is a timeless dish made even more vibrant with California’s unique flavors and flair. Buon appetito!
Servings 4 Servings
Calories 940kcal
Cost $12
Ingredients
- 4 chicken breasts, skinless and boneless *Note 1
- 1 cup pesto sauce, divided
- 1 pint cherry or grape tomatoes
- 1 lb dried pasta *Note 2
- salt, to taste
- black pepper, to taste
Instructions
- Preheat oven to 350°F. Lightly mist a baking dish with cooking spray or line with parchment paper. Set aside.
- Pound chicken to even thickness with a meat mallet.
- Season with salt and pepper, to taste. Coat each piece of chicken with 2 tbsp of pesto.
- Transfer the chicken to the baking dish and bake for 30-35 minutes or until the internal temperature of the chicken reaches 165℉.
- Coat the tomatoes in 1 tbsp of olive oil and transfer them to the baking sheet with the chicken for the last 7-10 minutes of cook time. Remove from the oven and let rest for 5 minutes.
- While the chicken is baking, bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package directions.
- Drain the pasta and toss with the remaining pesto. Once combined, divide into individual serving bowls. Top each bowl with a chicken breast and blistered tomatoes. Garnish with parmesan cheese if desired.
Notes
Note 1 - Thicker chicken breasts will require up to 45 minutes of cook time. Keep cooking until the internal temperature reaches 165° F.
Note 2 - Any type of dried pasta will work.
Nutrition
Calories: 940kcal | Carbohydrates: 94g | Protein: 67g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 862mg | Potassium: 1347mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1896IU | Vitamin C: 30mg | Calcium: 148mg | Iron: 3mg
