Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4
Easy and quick – this thirty-minute dish is your best option for a last-minute dinner! Very scrumptious and a simple weeknight meal. Feel free to use canned chicken if you are short on time. You can even use whatever veggies are available instead of green beans and cherry tomatoes.
Ingredients
olive oil
2 chicken breasts, sliced thin
1/2 tsp steak seasoning
16 oz. penne pasta
16 oz. green beans, French cut frozen, unthawed
3/4 tsp Lawry’s seasoned salt
1/4 c. pesto
3/4 c. mayonnaise
1 & 1/2 tbsp white vinegar
1/4 c. Parmesan, shredded
1 box of cherry tomatoes, sliced in half
1 tbsp salt, for boiling water
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: In a large pot (or high-side skillet), bring the water to a boil. Add a tbsp salt. Then, add the penne to the boiling water and cook for 5 minutes.
Step 2: Add the frozen green beans to the pot after 5 minutes of cooking the penne. Set the timer to 4 minutes. Once the pasta is al dente and the green beans are just barely tender, drain them and place them back in the pot. Drizzle with a few tsp oils and stir.
Step 3: Into thin strips, slice each chicken breast. Pat the pieces dry and sprinkle with Lawry’s and steak seasoning.
Step 4: Drizzle about 1 to 2 tsp oil in a hot skillet over medium-high heat, coating the pan with oil. Add a couple of the chicken strips to the skillet once the oil shimmers, ensuring there is enough space between the strips. Cook them for about 2 minutes until brown. Flip and continue to cook the other side for a minute more or until browned. On a cutting board, transfer the cooked chicken strips and let them cool for a little before chopping them into bite-size strips.
Step 5: Place the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl. Mix well until blended.
Step 6: In the meantime, slice the tomatoes and shred the Parmesan.
Step 7: To the drained pasta, add the sauce, tomatoes, Parmesan, and chopped chicken. Toss well and serve immediately, garnished with some shredded Parmesan. 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
- 1/2 tsp steak seasoning
- 16 oz. penne pasta
- 16 oz. green beans, French cut frozen, unthawed
- 3/4 tsp Lawry's seasoned salt
- 1/4 c. pesto
- 3/4 c. mayonnaise
- 1 & 1/2 tbsp white vinegar
- 1/4 c. Parmesan, shredded
- 1 box of cherry tomatoes, sliced in half
- 1 tbsp salt, for boiling water
- more Parmesan, for garnish
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Step 1: In a large pot (or high-side skillet), bring the water to a boil. Add a tbsp salt. Then, add the penne to the boiling water and cook for 5 minutes.
Step 2: Add the frozen green beans to the pot after 5 minutes of cooking the penne. Set the timer to 4 minutes. Once the pasta is al dente and the green beans are just barely tender, drain them and place them back in the pot. Drizzle with a few tsp oils and stir.
Step 3: Into thin strips, slice each chicken breast. Pat the pieces dry and sprinkle with Lawry's and steak seasoning.
Step 4: Drizzle about 1 to 2 tsp oil in a hot skillet over medium-high heat, coating the pan with oil. Add a couple of the chicken strips to the skillet once the oil shimmers, ensuring there is enough space between the strips. Cook them for about 2 minutes until brown. Flip and continue to cook the other side for a minute more or until browned. On a cutting board, transfer the cooked chicken strips and let them cool for a little before chopping them into bite-size strips.
Step 5: Place the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl. Mix well until blended.
Step 6: In the meantime, slice the tomatoes and shred the Parmesan.
Step 7: To the drained pasta, add the sauce, tomatoes, Parmesan, and chopped chicken. Toss well and serve immediately, garnished with some shredded Parmesan. Enjoy!
