Name: Pesto chicken linguine with tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz linguine; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp olive oil; 1/2 cup cherry tomatoes, halved; 1 1/2 tbsp basil pesto; 3/4 tsp salt; 1/2 tsp black pepper; 7 3/4 cups water

Nutrition

Per serving

483 calories

Protein: 46g; 38% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 31% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Bring a large pot of water to a boil. Add a pinch of the salt and the pasta. Cook for 9 to 11 minutes until tender but firm. Reserve a splash of the cooking water, then drain.
While the pasta boils, season the chicken with the remaining salt and the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, flipping once halfway, until browned and cooked through. Done when opaque in the center, 165°F.
Add the cherry tomatoes to the skillet with the chicken. Cook for 2 minutes until the tomatoes just begin to soften.
Reduce the heat to low. Add the cooked pasta, the pesto, and the reserved pasta water to the skillet. Toss everything together for 1 minute until the sauce coats the pasta evenly.

Nutrition

Ingredients

Instructions

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