Creamy Basil Pesto Chicken Pasta
A vibrant, herbaceous pasta dish made with lean chicken breast and whole grain pasta.
Contains common allergens
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Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the whole wheat pasta and cook until al dente (about 9-11 minutes).
- 2
Before draining the pasta, reserve 1/4 cup of the starchy pasta water. Drain the pasta and set aside.
- 3
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, and garlic powder.
- 4
Sauté the chicken for 5-7 minutes until thoroughly cooked (internal temp 165°F) and lightly golden brown on the edges.
- 5
Reduce the heat to low. Add the cooked pasta and the halved cherry tomatoes to the skillet with the chicken.
- 6
Stir in the pesto and a splash of the reserved pasta water. Toss gently until everything is evenly coated in a creamy pesto sauce. Divide into 4 containers and top with Parmesan.
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