Pesto Chicken & Tomato Bowls

Tender pasta tossed with vibrant pesto, juicy roasted cherry tomatoes, succulent chicken, and fresh spinach, creating a flavorful and quick Italian-inspired meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Italian
• Difficulty: Easy
• Cost: $7.67/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• healthy
• savory
• fresh
• classic
• stir-fry

Ingredients

• 1 cup dry pasta
• 1 tablespoon olive oil
• 1 pre-cooked chicken breast (6-ounce, shredded or diced)
• 1 cup cherry tomatoes (halved)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.25 cup prepared basil pesto
• 1 cup fresh baby spinach
• 2 tablespoon grated Parmesan cheese (for serving (optional))

Instructions

1. Bring a pot of salted water to a boil. Add dry pasta and cook according to package directions until al dente, about 8-10 minutes. Drain, reserving 1/4 cup pasta water.
2. While pasta cooks, toss the halved cherry tomatoes with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast in a preheated oven at 400°F for 8-10 minutes or quickly pan-roast in a dry skillet over medium-high heat until slightly softened.
3. In a large bowl, combine the cooked and drained pasta, pre-cooked chicken, roasted cherry tomatoes, prepared basil pesto, and fresh baby spinach.
4. Toss well to combine. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
5. Serve immediately, garnished with grated Parmesan cheese if desired.

Nutrition (per serving)

• Calories: 780
• Protein: 54.5 g
• Carbohydrates: 70.8 g
• Fat: 33.2 g
• Fiber: 7.3 g
• Sodium: 950 mg
• Saturated Fat: 5.1 g
• Sugar: 7.5 g
• Cholesterol: 120 mg