Add an extra layer of flavor and nutrition to a classic pasta dish with this chicken and pesto pasta. It’s super easy to make, but will make sure you’re getting enough protein in your diet. Here’s how to make it.
Ingredients:
- 11 ounces of chicken breast, diced
- 9 ounces of whole wheat pasta (or pasta of your choice)
- 1 cup of cherry tomatoes, halved
- 2 cloves of garlic, minced
- 3 tablespoons pesto sauce
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until golden brown and cooked through, about 6-8 minutes. Season with salt and black pepper to taste. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
- Return the cooked chicken to the skillet. Add the halved cherry tomatoes and pesto sauce. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together. If the sauce seems too thick, you can add a splash of reserved pasta water to loosen it up.
- Add the cooked pasta to the skillet and toss until it is well coated with the chicken, tomatoes, and pesto sauce.
- Serve the protein-packed chicken and pesto pasta hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
