Email Link SMS X Search Clock Right Arrow

One-Pot Pesto Chicken Pasta

by Melissa Boyajian

Ingredients

for 4 servings

  • 1 lb boneless, skinless chicken tenders
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 2 cups low-sodium chicken broth
  • 4 oz sun-dried tomatoes, drained
  • 8 oz whole wheat pasta
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 3 oz baby spinach

Pesto

  • 1 clove garlic
  • 4 oz fresh basil, roughly chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons walnuts
  • 3 oz olive oil
  • 4 tablespoons fresh parmesan cheese

Preparation

  1. For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
  2. Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
  3. Add the parmesan and pulse to incorporate. Set aside.
  4. 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.
  5. 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.
  6. Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
  7. Add spinach and stir until wilted.
  8. Add cooked chicken and pesto.
  9. Serve immediately.
  10. Enjoy!
 
More like this
 
Shop Tasty

Get the Tasty Cooking Kit

Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.

Shop Now