Name: Pesto Chicken Linguine with Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz dry linguine; 6 oz raw chicken breast; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup raw cherry tomatoes; 1.5 tbsp pesto; 1 tbsp parmesan cheese

Nutrition

Per serving

550 calories

Protein: 49g; 36% of calories
Carbs: 40g; 29% of calories
Fat: 21g; 35% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the linguine until al dente, approximately 9 to 11 minutes.
While the pasta is boiling, slice the raw chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat, then add the chicken pieces and sear until golden brown and cooked through, about 6 to 8 minutes.
Halve the cherry tomatoes and add them to the skillet with the chicken during the final 2 minutes of cooking until they just begin to soften and blister.
Reserve 2 tablespoons of the starchy pasta water before draining the linguine.
Add the drained linguine, pesto, and the reserved pasta water to the skillet with the chicken and tomatoes.
Toss all ingredients together over low heat for 1 minute until the sauce is creamy and the pasta is well-coated.
Transfer to a plate and garnish with the parmesan cheese before serving.

Nutrition

Ingredients

Instructions

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