Pesto Chicken and Pasta

Tender chicken breast and penne pasta coated in a vibrant basil pesto, served with steamed green beans for a complete meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.50/serving

Dietary

• High-Protein
• Low-Sugar

Tags

• classic
• comfort food
• quick
• sauté

Ingredients

• 12 ounce penne pasta
• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 cup basil pesto (prepared)
• 0.5 cup pasta water (reserved)
• 12 ounce green beans (trimmed)
• 2 slice garlic bread
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Cook the penne pasta according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast cubes, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 5-7 minutes, until golden brown and cooked through.
3. Steam or boil the green beans until tender-crisp, about 5-7 minutes. Toast garlic bread according to package instructions or until golden brown.
4. Reduce the heat to low. Add the cooked pasta, cooked chicken, and basil pesto to the skillet with the chicken. Stir well to coat.
5. Add the reserved pasta water a little at a time, until the sauce reaches your desired consistency. Serve immediately, topped with Parmesan cheese if desired, and alongside the steamed green beans and garlic bread.

Notes

For a richer sauce, stir in 1/4 cup of heavy cream with the pesto.

Nutrition (per serving)

• Calories: 710
• Protein: 42.1 g
• Carbohydrates: 65.5 g
• Fat: 30.5 g
• Fiber: 6.8 g
• Sodium: 760 mg
• Saturated Fat: 5.9 g
• Sugar: 4.1 g
• Cholesterol: 68 mg