Servings: 4
This is so freaking good, I plan on making this One-Pot Pesto Chicken Pasta again and again!
I have made this three times already this month. I used the homemade pesto, then I tried the store-bought pesto as it is quicker and easier. Although, I love more the homemade version, although, canned pesto is okay. And if you don’t like spice, feel free to omit the red pepper flakes. Either way, this dish is perfectly amazing!
Ingredients
1 pound boneless, skinless chicken tenders (455 grams)
1 tbsp olive oil
3 cloves garlic
16 fl ounces low-sodium chicken broth
4 ounces sun-dried tomatoes (110 grams), drained
8 ounces whole-wheat pasta (225 grams)
¼ tsp salt
¼ tsp red pepper flakes
3 ounces baby spinach (85 grams)
PESTO:
1 clove garlic
4 ounces fresh basil (110 grams), roughly chopped
¼ tsp salt
¼ tsp black pepper
2 tbsp walnuts
3 ounces olive oil (90 ml)
4 tbsp fresh Parmesan cheese
How to make One-Pot Pesto Chicken Pasta
Step 1: To the bowl of a food processor, place the garlic, basil, salt, pepper, and walnuts. Turn the food processor on and gradually add in a steady stream the olive oil and completely puree. Then, add in the Parmesan and continue to pulse until incorporated. Set aside.
Step 2: Heat olive oil in a large pot over medium-high heat. Meanwhile, on both sides, season the chicken. Once the oil is hot, add the chicken to the pot and cook for about 8 to 10 minutes until cook through. Set the cooked chicken aside when done.
Step 3: In the now-empty pot, saute the garlic for about a minute or two until aromatic. Pour in the chicken broth and add in the dried tomatoes, pasta, salt, and red pepper flakes. Mix well until combined, then cover the pot with the lid.
Step 4: Once the mixture is boiling, decrease the heat and simmer until the pasta is al dente. This takes 10 to 15 minutes more.
Step 5: Stir in the spinach until wilted, then return the cooked chicken to the pot along with the pesto.
Nutrition Facts:
Calories 1129 | Fat 63g | Carbs 90g | Fiber 6g | Sugar 17g | Protein 50g
Ingredients
- 1 pound boneless, skinless chicken tenders (455 grams)
- 1 tbsp olive oil
- 3 cloves garlic
- 16 fl ounces low-sodium chicken broth
- 4 ounces sun-dried tomatoes (110 grams), drained
- 8 ounces whole-wheat pasta (225 grams)
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 3 ounces baby spinach (85 grams)
- PESTO:
- 1 clove garlic
- 4 ounces fresh basil (110 grams), roughly chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp walnuts
- 3 ounces olive oil (90 ml)
- 4 tbsp fresh Parmesan cheese
Instructions
Step 1: To the bowl of a food processor, place the garlic, basil, salt, pepper, and walnuts. Turn the food processor on and gradually add in a steady stream the olive oil and completely puree. Then, add in the Parmesan and continue to pulse until incorporated. Set aside.
Step 2: Heat olive oil in a large pot over medium-high heat. Meanwhile, on both sides, season the chicken. Once the oil is hot, add the chicken to the pot and cook for about 8 to 10 minutes until cook through. Set the cooked chicken aside when done.
Step 3: In the now-empty pot, saute the garlic for about a minute or two until aromatic. Pour in the chicken broth and add in the dried tomatoes, pasta, salt, and red pepper flakes. Mix well until combined, then cover the pot with the lid.
Step 4: Once the mixture is boiling, decrease the heat and simmer until the pasta is al dente. This takes 10 to 15 minutes more.
Step 5: Stir in the spinach until wilted, then return the cooked chicken to the pot along with the pesto.
