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One-Pot Pesto Chicken Pasta

by Melissa Boyajian

Ingredients

for 4 servings

  • 1 lb
    boneless, skinless chicken tenders (455 g)
  • 1 tablespoon
    olive oil
  • 3 cloves garlic
  • 2 cups
    low-sodium chicken broth (120 mL)
  • 4 oz
    sun-dried tomatoes, drained (110 g)
  • 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, roughly chopped (110 g)
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    black pepper
  • 2 tablespoons
    walnuts
  • 3 oz
    olive oil (90 mL)
  • 4 tablespoons
    fresh parmesan cheese

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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!
 

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