Filed Under: cook, north-american, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Pesto Chicken Pasta

Making pesto from scratch is not as difficult as it sounds, and it's sure to impress!

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April 8th, 2012

Photography by James Tse Food Styling by Ruth Gangbar

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Servings
4
Prep Time
20 minutes
Cook Time
8 minutes
Ingredients
  • 1 rotisserie chicken
  • 2 teaspoons salt
  • 1 1-pound box of pasta
  • 1 fluid ounce cherry tomatoes
    • Pesto
    Ingredients
  • 3 cloves garlic
  • 1/2 Cups pine nuts, lightly toasted
  • 1 Cup grated Parmesan cheese
  • 3 Cups loosely packed fresh basil leaves
  • 1 teaspoon kosher salt
  • 2/3 Cups extra-virgin olive oil
    • Directions
  • 1.

    Pesto (from scratch!)

  • 2.

    In a food processor, chop garlic.

  • 3.

    Add remaining ingredients.

  • 4.

    With the motor running, slowly pour in oil until well blended.

  • 5.

    Pasta

  • 6.

    Boil a large pot of salted water.

  • 7.

    Cook pasta until it's al dente. Meanwhile, pull the chicken meat off the bone and cut into bite-sized pieces.

  • 8.

    Cut tomatoes in half.

  • 9.

    Drain the pasta and, while it's still hot, toss in the pesto and tomatoes.

  • 10.

    Add chicken, garnish with shaved Parmesan and serve.

    • Nutrients Per Serving
    Nutrients per serving (based on 6 servings): 530 calories, 22 g fat, 23 g protein, 5 g fiber, 63 g carbohydrates. Excellent source of vitamin B1, vitamin B2, niacin, folate, magnesium, iron, zinc. Good source of vitamin A, vitamin B12, calcium.
    Pesto Chicken Pasta
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