Thursday, May 17, 2012

Pesto Chicken Pasta

I have this thing with pesto.

I kind of love it.

Ok, not kind of...I am absolutely in love with it.

How have I gone through 24 years of life without having had pesto pizza? Blasphemy, I tell you. I had pizza this year with pesto instead of pizza sauce for the first time

Now, anytime I go to a pizza place, pesto pizza is the first thing I look for. Try it.

You won't be disappointed.

Anyway, I have a pathetic excuse for a food processor so I have yet to make my own pesto...I know, cover your eyes. BUT, the store bought stuff isn't half bad. In fact, its quite convenient to toss into pasta with some sun-dried tomatoes and Parmesan cheese for a quick dinner.

Exhibit A.

Pesto Chicken Pasta
Adapted from


1 (16 ounce) package whole grain pasta
1 small onion, chopped
1 teaspoon oil from sun-dried tomatoes, or olive oil
2 cloves garlic, minced
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon crushed red pepper flakes to taste
1/4 cup oil-packed sun-dried tomatoes, drained and cut into strips
3/4 cup pesto sauce
1/4 cup reduced-fat Parmesan cheese
salt and pepper to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large skillet over medium heat. Saute onion until tender, about 5 minutes. Then stir in chicken. Season with red pepper flakes, salt and pepper. Cook until chicken is golden, and cooked through. Add garlic and saute until fragrant, about a minute or so.

In a large bowl, combine pasta, chicken, sun-dried tomatoes, pesto, and Parmesan cheese. Toss to coat evenly.

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