How long do leftovers last?

Leftovers in the refrigerator will last 3-4 days. We don't recommend freezing the leftovers as they will be mushy when thawed.

Chicken Pesto Pasta (30 Minute Meal!)

Name: Chicken Pesto Pasta
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds boneless, skinless chicken breasts, diced into bite-sized pieces; 16 ounces whole wheat pasta like rotini or penne (sub: gluten-free pasta); Optional for serving: 1 cup (or more) sliced cherry tomatoes (sub: chopped, roasted red peppers); 4 cups packed fresh basil leaves, plus extra for serving; 4 cloves garlic, peeled; 1/2 cup pine nuts (sub: raw cashews, macadamia nuts, or walnuts); 1 cup freshly grated Parmesan cheese, plus extra for serving; 1 cup extra-virgin olive oil; Salt and pepper

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Chicken Pesto Pasta

This Chicken Pesto Pasta recipe is an easy, delicious, nutrient-dense meal that the whole family will love.

Yield: 8 servings 1x

Total: 30 minutes

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Ingredients

For the Pasta

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced into bite-sized pieces
16 ounces whole wheat pasta like rotini or penne (sub: gluten-free pasta)
Optional for serving: 1 cup (or more) sliced cherry tomatoes (sub: chopped, roasted red peppers)

For the Pesto*:

4 cups packed fresh basil leaves, plus extra for serving
4 cloves garlic, peeled
1/2 cup pine nuts (sub: raw cashews, macadamia nuts, or walnuts)
1 cup freshly grated Parmesan cheese, plus extra for serving
1 cup extra-virgin olive oil
Salt and pepper

*Short Cut: Use 2 cups (16 ounces) refrigerated, store-bought pesto instead.

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Instructions

Cook the Pasta: Bring a large pot of water to a boil and salt the water generously. (Tip: While water comes to a boil, move on to the next step.) Cook the pasta according to package instructions. Important: Before draining, save 1-2 cups of pasta water in case you need to thin out the pesto sauce. Drain pasta and set aside.
Saute the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmery, add the chicken and sauté until cooked through (no longer pink), about 4 minutes. Remove from heat and set aside.
Make the Pesto Sauce: In a food processor or high-speed blender, combine the basil, garlic, pine nuts, and Parmesan cheese. Pulse until coarsely chopped. Turn on the food processor and stream in 1 cup olive oil and process until fully incorporated and smooth. Season generously with salt and pepper, to taste.
Serve: Gently stir in the pesto, chicken, and optional cherry tomatoes into the pasta. If the pesto sauce is too thick, thin it out with a little of the reserved pasta water. Top with freshly grated Parmesan cheese and fresh chopped basil, if desired.

Notes/Tips

How to Substitute Store-Bought Pesto: While Homemade Pesto will always taste better, it’s often not feasible year-round. Instead, use about 2 cups store-bought pesto in place of the basil, garlic, pine nuts, Parmesan cheese, and olive oil in this recipe. We suggest buying the refrigerated pesto rather than the jarred kind.

Gluten-Free Version: Simply substitute your favorite gluten-free pasta in this recipe. I really like Banza brand rotini.

Cuisine: Italian Method: Stove Top

Find it online: https://thrivinghomeblog.com/chicken-pesto-pasta-recipe/