Baked Chicken Pesto Pasta
In this recipe, pesto gets a nutty twist and the addition of another leafy green veggie! Toss your tasty sauce over cooked, whole wheat pasta with chicken breasts and sliced baby tomatoes for a well-balanced plate!
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Servings: 4
Equipment
- Blender or food processor
Ingredients
Baked chicken pasta:
- 1 lb. chicken breasts
- ½ Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- 10 oz. whole wheat pasta
- 12 oz. baby tomatoes (sliced in half)
Arugula and basil walnut pesto (or sub with 1 cup of store-bought pesto sauce):
- 1 ½ cups packed arugula (stems removed)
- 1 ½ cups packed basil
- ½ cup walnuts
- 1/3 cup grated Parmesan
- 1/3 cup olive oil
- 3 garlic cloves (minced)
- ¼ tsp. salt
Instructions
- Preheat oven to 400° F. Line a large-rimmed baking sheet with parchment paper.
- Add chicken breasts to the baking sheet and drizzle ½ Tbsp. of olive oil on top. Sprinkle with ½ tsp. of sea salt and ¼ tsp. of pepper. Bake for 30-35 minutes, flipping the chicken halfway through. The chicken is done when juices run clear and the internal temperature reaches 165° F. Remove from oven and let it cool.
- While the chicken bakes, begin boiling pasta water. Cook the pasta per package directions.
- As the pasta boils, make your pesto. Add arugula, basil, walnuts, Parmesan, olive oil, garlic and salt to a large food processor or high-powered blender. Pulse or blend on low until everything is combined and smooth, scraping down sides with a rubber spatula as needed.
- Place the cooled chicken on a cutting board and cut into slices or cubes.
- When the pasta has finished cooking, drain pasta water and place pasta back in the pot. Add cubed chicken, sliced tomatoes and pesto while the pasta is warm. Stir to combine. Taste and add more salt and pepper as desired. Enjoy!
Notes
- Double up the pesto and freeze half a portion in a plastic bag for a later date!
- Use any cooked protein in place of chicken. Shrimp, salmon or baked white fish all work. Canned salmon or tuna would also be great!
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