Name: Chicken Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp. extra-virgin olive oil -; 2 boneless, skinless chicken breasts (about 1 lb.) -; Kosher salt -; Freshly ground black pepper -; 1/2 c. low-sodium chicken broth or water -; 3/4 lb. gemelli or other short pasta -; 2 c. halved cherry tomatoes -; 1 c. basil pesto or store-bought pesto -; 1 tbsp. white wine vinegar -; Finely grated Parmesan, for serving. -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pesto Pasta

1. 1 tbsp. extra-virgin olive oil -

2. 2 boneless, skinless chicken breasts (about 1 lb.) -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1/2 c. low-sodium chicken broth or water -

6. 3/4 lb. gemelli or other short pasta -

7. 2 c. halved cherry tomatoes -

8. 1 c. basil pesto or store-bought pesto -

9. 1 tbsp. white wine vinegar -

10. Finely grated Parmesan, for serving. -

How to cook deliciously - Chicken Pesto Pasta

1. Stage

Heat the oil in a large heavy bottomed skillet over medium-high. Season chicken all over with ½ tsp. salt and ¼ tso. pepper. Add chicken and cook, flipping halfway through, until golden on both sides, about 4 minutes per side. Pour broth into skillet, cover, and continue to cook until chicken is just done, about 2 to 5 minutes more. Transfer chicken to a work surface, let cool slightly, then slice or cut into bite-sized pieces.

2. Stage

In a large pot of salted boiling water, cook pasta until al dente, per package instructions. Drain pasta, and return the pot to the stove.

3. Stage

Add tomatoes, ¼ tsp. salt, and a few grinds/ pinches pepper to the still-warm pot— the residual heat of the pan will cook the tomatoes slightly, helping incorporate them into this dish. Return the cooked pasta and chicken to the pot along with the pesto, vinegar, 1/4 teaspoon salt, and ¼ teaspoon pepper, and toss to coat. Serve topped with Parmesan.