Italian Chicken Pesto Pasta

Italian · 40 min · Chicken · high-protein

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Ingredients

• 2 large boneless, skinless chicken breasts
• 12 oz spaghetti or pasta of choice
• 1/2 cup basil pesto (jar or homemade)
• 1 cup cherry tomatoes
• 1/4 cup parmesan cheese, grated
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
3. Season chicken breasts with salt and pepper, then cook in the skillet for about 6-7 minutes per side until fully cooked. Remove from skillet and let rest for a few minutes, then slice into strips.
4. In the same skillet, add remaining olive oil and sauté cherry tomatoes for 2-3 minutes until slightly softened.
5. Return chicken to the skillet with tomatoes, then add the cooked pasta and pesto. Toss everything together until well coated and heated through.
6. Serve immediately, garnished with grated parmesan cheese.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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