This vibrant dish combines the bright, herbaceous notes of fresh basil pesto with the savory richness of grilled chicken. The recipe features homemade egg pasta, either shaped into delicate farfalle or simple linguine, tossed with a robust sauce made from pine nuts, garlic, Parmesan, and olive oil. The chicken is seasoned simply and grilled or broiled to perfection, adding a smoky depth that complements the fresh herbs. It’s a satisfying weeknight dinner that feels special enough for guests. The flavors meld beautifully, offering a balance of creamy cheese, nutty texture, and fresh basil. Serve warm or at room temperature for a versatile meal that appeals to the whole family.
Pasta With Pesto & Chicken
Description
This vibrant dish combines the bright, herbaceous notes of fresh basil pesto with the savory richness of grilled chicken. The recipe features homemade egg pasta, either shaped into delicate farfalle or simple linguine, tossed with a robust sauce made from pine nuts, garlic, Parmesan, and olive oil. The chicken is seasoned simply and grilled or broiled to perfection, adding a smoky depth that complements the fresh herbs. It&# 226;ÂÂs a satisfying weeknight dinner that feels special enough for guests. The flavors meld beautifully, offering a balance of creamy cheese, nutty texture, and fresh basil. Serve warm or at room temperature for a versatile meal that appeals to the whole family.Ingredients
Directions
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Prepare the egg pasta dough according to your preferred method, rolling it out as thin as possible.
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If making farfalle, cut the dough into 1-inch wide strips, then cut each strip into 2-inch pieces. Pinch the center of each piece to form a bow-tie shape.
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If making linguine, cut the dough into 1/8-inch wide strips.
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Grate the Parmesan cheese and set aside.
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Mash the garlic cloves with the salt to form a smooth paste.
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Combine the garlic paste, fresh basil leaves, pine nuts, and olive oil in a food processor or blender.
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Puree the mixture until smooth, then stir in the grated Parmesan cheese to complete the pesto.
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Preheat your grill or broiler to high heat.
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Toss the boneless, skinless chicken breasts with vegetable oil and sprinkle generously with salt and pepper.
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Broil or grill the chicken, turning once, until cooked through, about 10 minutes total.
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Remove the chicken from the heat and let it rest briefly, then cut into bite-size pieces.
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Cook the fresh pasta in boiling, salted water until tender, about 3 minutes.
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Drain the pasta and return it to the pot.
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Toss the hot pasta with the pesto sauce and the cut chicken pieces.
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Serve warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 32.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The pesto can be made several hours ahead of time. Cover tightly and refrigerate until ready to use.
For best results, use fresh, high-quality basil for the most vibrant flavor.
If you do not have time to make fresh pasta, high-quality dried farfalle or linguine can be substituted. Follow package instructions for cooking time.
To prevent the pesto from turning brown, you can add a splash of olive oil on top if storing it in the refrigerator.
