Name: Pesto chicken pasta with blistered tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1.5 oz whole wheat penne pasta; 2/3 cup cherry tomatoes; 1 1/2 tbsp basil pesto; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 6 cups water; 1 tsp lemon juice

Nutrition

Per serving

475 calories

Protein: 47g; 38% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 31% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a large pot. While waiting, season the chicken breast with half the salt and all of the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, flip, and cook for 4 to 5 minutes more until the center is opaque and reaches 165°F. Move to a board and let rest for 5 minutes before slicing.
Add the remaining salt and the pasta to the boiling water. Cook for 10 to 12 minutes until al dente. Reserve a splash of the pasta water, then drain.
Wipe the skillet clean if needed and return to medium-high heat. Add the tomatoes and cook for 4 minutes, stirring often, until the skins begin to burst and brown.
Remove the skillet from the heat. Add the cooked pasta, sliced chicken, pesto, lemon juice, and the reserved splash of pasta water. Toss for 1 minute until the sauce coats everything evenly.

Nutrition

Ingredients

Instructions

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