• Chicken Pesto Pasta

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    • 12 x dry-packed sun-dry tomato
    • 3 x boneless skinless chicken, breasts
    • 1 Tbsp. extra virgin olive oil
    • 5 c. rotini pasta
    • 3/4 c. pesto, (see recipe)
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 2 Tbsp. toasted pine nuts Pesto
    • 2 c. packed fresh basil, leaves
    • 1/2 c. grated parmesan cheese
    • 1/4 c. pine nuts
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1/3 c. extra virgin extra virgin olive oil
    • 3 clv garlic, chopped


    1. In bowl, cover tomatoes with boiling water; let stand for 5 min or possibly till softened. Drain and cut into thin strips; set aside. Cut chicken crosswise into 1/4-inch (5 mm) thick strips.
    2. In skillet, heat oil over medium-high heat; cook chicken, stirring often, for 5 min or possibly till no longer pink inside. Set aside.
    3. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 min or possibly till tender but hard; drain and return to pot, reserving 1/2 c. (125 mL) of the cooking liquid. Add in softened sun-dry tomatoes, chicken, pesto, salt and pepper; toss to coat, adding a little of the cooking water to moisten if you like. Heat through. Garnish with pine nuts.
    4. Pesto:In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add in oil in thin steady stream. Stir in garlic. (Make-Ahead: Chill in airtight container for up to 3 days or possibly freeze for up to 6 months.)
    5. Yield: 3/4 c. (175 mL)

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