Description
You can make this chicken pesto pasta with tomatoes in just 20 minutes. This recipe is just how you like it: easy, healthy and super tasty.
Ingredients
- 7 ounces, weight Dry Spaghetti
- 2 Chicken Breast Fillets, Skinless, Boneless
- 9 ounces, weight Cherry Tomatoes
- ½ Tablespoons Olive Oil
- FOR THE PESTO SAUCE:
- ¼ cups Pine Nuts Raw Or Toasted
- 1 cup Basil Leaves, Washed And Packed
- 1 clove Garlic, Peeled
- 1 Medium Lemon, Juiced
- ¼ cups Grated Parmesan Cheese, Plus Some Extra To Garnish
- ¼ cups Olive Oil
- Sea Salt And Pepper, To Your Taste
Preparation
Boil spaghetti according to package directions in salted water.
Meanwhile, add all pesto sauce ingredients except olive oil, to a food processor. Pulse until finely blended. Stop to scrape down the sides of the food processor for a couple of times.
Add olive oil in a slow stream and continue processing. Adding olive oil slowly, while processor is running, will help it emulsify and keep it from separating.
Add about 1 tablespoon of pesto for each chicken fillet and coat well on both sides.
Heat oil in a skillet or non-stick pan and cook the chicken for about 5 minutes on each side, or until cooked through and no longer pink on the inside. Add cherry tomatoes and cook, stirring, until tomatoes begin to burst.
Remove chicken from the pan and let it rest on a chopping board for 3–4 minutes, then slice it thinly.
In a large bowl, mix cooked spaghetti with remaining pesto sauce, tomatoes and chicken. Toss, garnish with extra Parmesan and serve right away!
