Name: Grilled chicken with pesto pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 2 oz dry penne pasta; 2 tbsp basil pesto; 3/4 medium zucchini, sliced into half-moons; 2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 6 2/3 cups water

Nutrition

Per serving

662 calories

Protein: 57g; 34% of calories
Carbs: 51g; 31% of calories
Fat: 26g; 35% of calories

Ingredients

8 items

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and a pinch of the salt. Bring to a boil over high heat, add the pasta, and cook for 10 to 11 minutes until al dente. Drain the pasta and return it to the pot.
While the pasta water heats, season the chicken breast with the remaining salt and the black pepper. Heat a grill pan over medium-high heat. Place the chicken on the grill and cook for 6 minutes, flip, and cook for 6 minutes more until opaque in the center. Transfer to a board to rest. Done when opaque in the center, 165°F.
Heat the olive oil in a skillet over medium-high heat. Add the zucchini and sauté for 5 to 6 minutes, stirring occasionally, until tender and lightly browned.
Add the pesto to the warm pasta and toss until well coated. Slice the rested chicken breast into thick strips.

Nutrition

Ingredients

Instructions

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