Pesto Pasta With Chicken
A rich and creamy pesto pasta dish combined with tender chicken and fresh vegetables, perfect for quick weeknight dinners or cozy weekend meals.
Equipment
- pot
- spoon
- colander
Ingredients
Main Ingredients
- 8 ounces pasta (penne or fettuccine) Cook until al dente.
- 2 cups shredded cooked chicken Leftovers work well.
- 1 cup creamy pesto sauce Adjust to taste.
- ½ cup cherry tomatoes, sliced Adds freshness and color.
- ¼ cup Parmesan cheese, grated Fold in just before serving.
- to taste salt and pepper Essential for flavor enhancement.
Optional Garnishes
- to taste fresh basil For garnishing before serving.
- to taste extra pesto Add for an additional green touch.
Instructions
Preparation
- Boil the pasta until al dente according to package instructions.
- While the pasta cooks, shred the cooked chicken if not already done.
- Slice the cherry tomatoes.
Combining Ingredients
- Once the pasta is cooked, drain it and return it to the pot.
- Add the shredded chicken and creamy pesto sauce to the pot and mix well.
- Fold in the cherry tomatoes and season with salt and pepper to taste.
- Finally, add the Parmesan cheese and mix until well combined.
Serving
- Serve the pasta warm, garnished with fresh basil and a drizzle of extra pesto if desired.
Notes
For meal prep, consider making a double batch. You can also customize this dish by adding sautéed spinach or mushrooms for additional texture and nutrition.
Nutrition
Serving: 1plateCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 750mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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