Name: Pesto chicken pasta with cherry tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken breast, sliced into 1/2-inch strips; 6 oz dry penne or fusilli pasta; 1/3 cup basil pesto; 2 2/3 cups cherry tomatoes, halved; 1 1/2 tbsp olive oil; 2 3/4 tsp salt; 1 3/4 tsp black pepper; 16 1/3 cups water; 1 tbsp lemon juice

Nutrition

Per serving

1,947 calories

Protein: 186g; 38% of calories
Carbs: 153g; 31% of calories
Fat: 68g; 31% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 10 min

Bring the water and half the salt to a boil in a large pot. Add the pasta and cook until al dente, about 10 minutes. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta in a colander and set the pot aside.
While the pasta water heats, season the chicken with the remaining salt and the black pepper. Heat half the olive oil in a 12-inch skillet over medium-high heat. Add half the chicken in a single layer and cook until browned and cooked through, about 3 minutes per side. Move the cooked chicken to a plate. Repeat with the remaining oil and chicken. Done when cooked through, 165°F.
In the large pot used for the pasta, combine the cooked pasta, seared chicken, halved cherry tomatoes, and pesto over low heat. Add the reserved pasta water 2 tablespoons at a time, tossing until the pesto coats everything in a light sauce. Stir in the lemon juice, taste for seasoning, and heat for 1 minute until the tomatoes just begin to soften.

Nutrition

Ingredients

Instructions

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