97% would make again
One-Pot Pesto Chicken Pasta
featured in Pasta Recipes: From Easy To Hard
Tasty Team
June 10, 2019

Ingredients
for 4 servings
- 1 lb boneless, skinless chicken tenders (455 g)
- 1 tablespoon olive oil
- 3 cloves garlic
- 16 fl oz low-sodium chicken broth
- 4 oz sun-dried tomatoes (110 g), drained
- 8 oz whole wheat pasta (225 g)
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 oz baby spinach (85 g)
Pesto
- 1 clove garlic
- 4 oz fresh basil (110 g), roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons walnuts
- 3 oz olive oil (90 mL)
- 4 tablespoons fresh parmesan cheese
Nutrition Info
- Calories 1129
- Fat 63g
- Carbs 90g
- Fiber 6g
- Sugar 17g
- Protein 50g
Estimated values based on one serving size.
Preparation
- For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
- Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
- Add the parmesan and pulse to incorporate. Set aside.
- In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
- Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
- Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
- Add spinach and stir until wilted.
- Add cooked chicken and pesto.
- Serve immediately.
- Enjoy!
