Name: Pesto chicken linguine
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into thin strips; 1.5 oz linguine; 1 1/2 tbsp basil pesto; 1 tsp olive oil; 1/2 cup cherry tomatoes, halved; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 8 cups water

Nutrition

Per serving

475 calories

Protein: 46g; 39% of calories
Carbs: 37g; 31% of calories
Fat: 16g; 30% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 5 min

Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve a splash of the pasta water, then drain.
While the pasta cooks, heat the olive oil in a 12-inch skillet over medium-high heat. Season the chicken strips with half the salt and all the pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5 to 6 minutes. Done when 165°F.
Add the garlic and cherry tomatoes to the skillet with the chicken. Cook until the garlic is fragrant and the tomatoes just begin to soften, about 2 minutes.
Reduce the heat to low. Add the drained pasta and pesto to the skillet. Toss everything together, adding a spoonful of the reserved pasta water if needed to loosen the sauce.

Nutrition

Ingredients

Instructions

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