Italian Chicken Pesto Pasta
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 40 min · Chicken · high-protein
522 cal
30g protein
60g carbs
18g fat
per serving · estimated
Ingredients
- 1 large boneless, skinless chicken breasts
- 6 oz spaghetti or pasta of choice
- 1/4 cup basil pesto (jar or homemade)
- 1/2 cup cherry tomatoes
- 1/4 cup parmesan cheese, grated
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
- 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.
- In the same skillet, add remaining olive oil and sauté cherry tomatoes for 2-3 minutes until slightly softened.
- Return chicken to the skillet with tomatoes, then add the cooked pasta and pesto. Toss everything together until well coated and heated through.
- 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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