Pasta With Pesto And Chicken

This vibrant pasta dish combines the rich, herbal flavors of homemade basil pesto with tender, grilled chicken breast. The key ingredients include fresh basil, pine nuts, Parmesan cheese, and garlic, blended into a creamy sauce that coats every strand of pasta. The dish offers a perfect balance of textures, from the al dente bite of the fresh egg pasta to the juicy, seasoned chicken. It is an ideal choice for busy weeknight dinners or casual gatherings where you want to serve something impressive yet simple. The bright, savory profile makes it satisfying for the whole family, and it pairs beautifully with a light salad or crusty bread.

Cooking Method: Boiling, Grilling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 32.8

Description

This vibrant pasta dish combines the rich, herbal flavors of homemade basil pesto with tender, grilled chicken breast. The key ingredients include fresh basil, pine nuts, Parmesan cheese, and garlic, blended into a creamy sauce that coats every strand of pasta. The dish offers a perfect balance of textures, from the al dente bite of the fresh egg pasta to the juicy, seasoned chicken. It is an ideal choice for busy weeknight dinners or casual gatherings where you want to serve something impressive yet simple. The bright, savory profile makes it satisfying for the whole family, and it pairs beautifully with a light salad or crusty bread.

Ingredients

1 Recipe Egg Pasta (or 3/4 Lb -packed

Directions

1
Prepare the fresh egg pasta dough according to your preferred method, rolling it as thin as possible.
2
If making farfalle, cut the dough into 1-inch wide strips, then cut each strip into 2-inch long pieces, pinching the center to form a bow-tie shape.
3
Alternatively, for linguine, cut the dough into 1/8-inch wide strips.
4
Grate the Parmesan cheese and set aside.
5
Mash the garlic cloves with salt to form a smooth paste.
6
Combine the garlic paste, fresh basil leaves, pine nuts, and olive oil in a food processor or blender.
7
Puree the mixture until smooth, then stir in the grated Parmesan cheese to complete the pesto.
8
Heat a grill or broiler to high.
9
Toss the boneless, skinless chicken breasts with vegetable oil and sprinkle generously with salt and pepper.
10
Broil or grill the chicken, turning once, until just cooked through, approximately 10 minutes total.
11
Remove chicken from heat and let rest briefly, then cut into bite-size pieces.
12
Bring a large pot of water to a boil and add salt.
13
Cook the fresh pasta in the boiling water until tender, about 3 minutes.
14
Drain the pasta and return it to the pot.
15
Toss the hot pasta with the prepared pesto sauce and the cut chicken pieces.
16
Season with additional salt and pepper to taste.
17
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 sauce can be made several hours ahead of time. Store it in an airtight container in the refrigerator; add a thin layer of olive oil on top to prevent browning.

If you do not have fresh egg pasta, you can use dried farfalle or linguine. Adjust cooking time according to package instructions, usually 8-10 minutes for dried pasta.

For a vegetarian option, simply omit the chicken and increase the portion of pine nuts or add roasted vegetables like cherry tomatoes or zucchini.

Ensure chicken reaches an internal temperature of 165&# 194;Â°F (74ÃÂ°C) for safe consumption.

Keywords: pasta, pesto, chicken, basil, parmesan, pine nuts, garlic, grilled, fresh pasta, italian, dinner, weeknight, olive oil, farfalle, linguine, homemade, savory, easy, family meal

Read it online: https://www.chefs-mate.com/recipe/pasta-with-pesto-and-chicken/