Name: Chicken pesto pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/3 cup Protein+ thin spaghetti; 2/3 cup cherry tomatoes, halved; 1 tbsp refrigerated pesto; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 8 1/2 cups water

Nutrition

Per serving

442 calories

Protein: 46g; 40% of calories
Carbs: 35g; 30% of calories
Fat: 15g; 30% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a large pot. Add the pasta and cook for 10 to 11 minutes until tender. Drain, reserving a splash of pasta water, and set aside.
While the pasta water comes to a boil, season the chicken with the remaining salt and the black pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque in the center, 165°F.
Add the cherry tomatoes to the skillet with the chicken and cook for 2 minutes until just softened. Reduce heat to low, then stir in the cooked pasta, pesto, and a splash of the reserved pasta water to loosen the sauce. Toss for 1 minute until everything is evenly coated and hot.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes