Description
A simple and flavorful pesto pasta dish with grilled chicken and cherry tomatoes. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta (penne or fusilli recommended)
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a food processor, blend basil, Parmesan, garlic, and pine nuts until smooth. Slowly add olive oil while blending.
- Season chicken with salt and pepper. Grill for 6-7 minutes per side or until fully cooked. Slice into strips.
- Toss cooked pasta with pesto sauce, grilled chicken, and cherry tomatoes.
- Serve immediately with extra Parmesan if desired.
Notes
- Use gluten-free pasta if needed.
- Store leftovers in an airtight container for up to 2 days.
- Substitute walnuts if pine nuts are unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg