Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4
This is an amazing pasta and chicken dish. The combination of mayonnaise and pesto makes a delicious sauce that binds this dish together. It’s easy and quick to throw together, making this delicious pesto penne with chicken and cherry tomatoes a great option for busy days.
Ingredients
olive oil
2 chicken breasts, sliced thin
16 oz. green beans, French cut frozen, unthawed
3/4 tsp Lawry’s seasoned salt
1 box of cherry tomatoes, sliced in half
3/4 c. mayonnaise
1/4 c. pesto
1 & 1/2 tbsp white vinegar
1 tbsp salt, for boiling water
16 oz. penne pasta
1/4 c. Parmesan, shredded
1/2 tsp steak seasoning
more Parmesan, for garnish
1/2 tsp salt
1/4 tsp pepper
How to make 30 Minute Pesto Penne with Chicken and Cherry Tomatoes
Step 1: Cook the penne in a large pot (or high-sided skillet) with salted boiling water for 5 minutes. Add the green beans after 5 minutes and continue to cook for another 4 minutes. Once the pasta is al dente and the green beans are just barely tender, completely drain them and add them back to the pot. Drizzle with a few tsp of oil.
Step 2: While the penne and green beans are cooking, slice each breast into thin strips. Pat them dry and sprinkle with your preferred amount of Lawry’s and steak seasoning.
Step 3: Add about 1 to 2 tsp oil to a hot skillet over medium-high heat. Swirl to coat the bottom of the pan. Cook the chicken strips in batches until brown. This takes about 2 minutes. Then, flip the chicken and continue to cook the other side for another minute until browned. Repeat with the rest of the chicken strips. On a cutting board, transfer the cooked chicken strips. Chop the chicken pieces into bite-size strips once slightly cooled.
Step 4: Whisk the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl until combined. Then, slice the tomatoes and shred the Parmesan.
Step 5: To the drained pasta, add the sauce along with the tomatoes, Parmesan, and chopped chicken. Toss well. Before serving, garnish with the shredded Parmesan. Serve hot. Enjoy!
Nutrition Facts:
Serving: 1 chicken breast, calories: 973 kcal, carbohydrates: 97 g, protein: 46 g, fat: 44 g, saturated fat: 8 g, polyunsaturated fat: 20 g, monounsaturated fat: 9 g, trans fat: 1 g, cholesterol: 99 mg, sodium: 3139 mg, potassium: 1070 mg, fiber: 7 g, sugar: 9 g, vitamin a: 1490 iu, vitamin c: 28 mg, calcium: 185 mg, iron: 4 mg
Ingredients
- olive oil
- 2 chicken breasts, sliced thin
- 16 oz. green beans, French cut frozen, unthawed
- 3/4 tsp Lawry's seasoned salt
- 1 box of cherry tomatoes, sliced in half
- 3/4 c. mayonnaise
- 1/4 c. pesto
- 1 & 1/2 tbsp white vinegar
- 1 tbsp salt, for boiling water
- 16 oz. penne pasta
- 1/4 c. Parmesan, shredded
- 1/2 tsp steak seasoning
- more Parmesan, for garnish
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Step 1: Cook the penne in a large pot (or high-sided skillet) with salted boiling water for 5 minutes. Add the green beans after 5 minutes and continue to cook for another 4 minutes. Once the pasta is al dente and the green beans are just barely tender, completely drain them and add them back to the pot. Drizzle with a few tsp of oil.
Step 2: While the penne and green beans are cooking, slice each breast into thin strips. Pat them dry and sprinkle with your preferred amount of Lawry's and steak seasoning.
Step 3: Add about 1 to 2 tsp oil to a hot skillet over medium-high heat. Swirl to coat the bottom of the pan. Cook the chicken strips in batches until brown. This takes about 2 minutes. Then, flip the chicken and continue to cook the other side for another minute until browned. Repeat with the rest of the chicken strips. On a cutting board, transfer the cooked chicken strips. Chop the chicken pieces into bite-size strips once slightly cooled.
Step 4: Whisk the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl until combined. Then, slice the tomatoes and shred the Parmesan.
Step 5: To the drained pasta, add the sauce along with the tomatoes, Parmesan, and chopped chicken. Toss well. Before serving, garnish with the shredded Parmesan. Serve hot. Enjoy!
