Chicken Pesto Pasta
- Isabel S.
- Mar 15, 2017
- 2 min read
This chicken pesto pasta is a guarantied crowd pleaser.
It's very easy and other than the salad bowl and the pasta water pot, it's a one pan meal!
It's also great leftover!
Ingredients
Pesto (see my Pesto recipe)
1 Lb chicken tenders
1/2 yellow onion
2 cloves garlic
Garlic power
Salt
Lemon Salt
Cayenne pepper
Pine nuts
Sun dried tomatoes
Olive oil
Dash of balsamic vinegar
Pasta of your choice- I use Trader Joes GF brown rice pasta
Directions
-Season chicken with spices above (remember your pesto will be salty and you can add more later so don't go crazy)
-Drizzle pan with olive oil and let it get hot
-Once pan is hot add chicken and cook on medium hight heat for approx. 5 mins per side.
-Take chicken from pan and set it aside to cool
-Deglaze pan with balsamic
-Add onion and garlic to pan. Turn heat to medium/medium low so onions will "sweat" without burning
-Start water for pasta and cook when water boils (GF pasta takes longer to cook)
-While onions cook, cut up chicken and mix with a few tablespoons of pesto
-When onions are soft, add cut up chicken and sun dried tomatoes
-Cover pan and turn heat to warm or all the way off
-Stir in enough pesto to nicely coat to cooked pasta
-Top pasta with chicken and serve with extra cheese and pine nuts
Tip- Prepare yourself before you start to cook- i.e. make pesto if your making it yourself, cut onion and garlic- have ingredients ready to go. This saves time and reduces stress.
Tip-You want to get the chicken browned on the outside because that's what gives you good flavor. Cooking a short time on higher heat helps get that brown outside without drying them on the inside. Also, these will cook a little more as they rest and when you add it to the pasta so be sure not to over cook.
Tip- Deglazing pan helps add depth to you flavors
Make it Chicken Pesto Spaghetti Squash for an even healthier/low carb option! See my Spaghetti Squash How To!
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