Description
A fresh and satisfying pasta dish featuring tender chicken, vibrant vegetables, and a light homemade pesto sauce that delivers rich flavor without heaviness.
Ingredients
- 250 g pasta (penne, fusilli, or spaghetti)
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups spinach or arugula
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 cup fresh basil leaves
- 1 clove garlic (for pesto)
- 2 tbsp pine nuts or walnuts
- 1/4 cup grated Parmesan cheese (for pesto)
- 3 tbsp olive oil (for pesto)
- 1 tbsp lemon juice
- Salt to taste (for pesto)
- Black pepper to taste (for pesto)
Instructions
- Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water before draining.
- Season chicken with salt and black pepper. Cook in a pan with olive oil over medium heat until fully cooked and golden. Let rest, then slice.
- Prepare pesto by blending basil, garlic, nuts, Parmesan, olive oil, lemon juice, salt, and pepper until smooth. Adjust consistency with water if needed.
- In the same pan, sauté minced garlic briefly, then add cherry tomatoes and cook until softened.
- Add spinach or arugula and cook until wilted.
- Add cooked pasta, sliced chicken, and pesto to the pan. Toss everything together.
- Add a splash of reserved pasta water to loosen the sauce and coat evenly.
- Top with grated Parmesan cheese and serve warm.
Notes
- Use whole wheat or gluten-free pasta as desired.
- Substitute chicken with shrimp or keep it vegetarian with mushrooms or roasted vegetables.
- Store-bought pesto can be used for convenience.
- Add chili flakes for a spicy variation.
- Add a splash of water or broth when reheating to keep pasta moist.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
