Sundried Tomato Pesto Pasta

With Chicken

Sundried Tomato Pesto Pasta with Chicken

Two Chef Mission
We've done a new spin on pesto by replacing traditional basil with savory sundried tomatoes that lends itself wonderfully to perfectly seasoned chicken.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 956 kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Saute Pan
  • Pot
  • Sheet Tray
  • Strainer
  • Food Processor
  • Thermometer
  • Tongs
  • Heat resistant spoon/spatula

Ingredients
 
 

  • 1 each Chicken Breast
  • 1/2 box Pasta
  • 4 oz Sundried Tomatoes drained
  • 2 cloves Garlic
  • 8 leaves Basil
  • 1 oz Parmesan Cheese
  • 1 oz Walnuts
  • 1/4-1/2 cup Olive Oil
  • 1/2 each Roma Tomato quartered
  • Salt as needed
  • Pepper as needed

Instructions
 

  • Preheat the oven to 350 F. Season the chicken with salt and pepper.
  • Heat a saute pan on medium high, add in 1 Tbs oil and sear the chicken on each side for 2-3 minutes. Finish cooking on a sheet pan in the oven until an internal temp of 165 F is reached.
  • For the pesto use a food processor and pulse the garlic, tomato, sundried tomatoes, basil, walnuts, parmesan, salt and pepper together. Blend in the olive oil to help smooth it out.
  • Bring a pot of water to a boil and cook the pasta to al dente. Drain the pasta and toss with the sundried tomato pesto.
  • Top with sliced chicken to serve.
  • Enjoy!

Nutrition

Calories: 956kcalCarbohydrates: 119gProtein: 30gFat: 43gSaturated Fat: 7gCholesterol: 10mgSodium: 376mgPotassium: 2256mgFiber: 12gSugar: 25gVitamin A: 712IUVitamin C: 23mgCalcium: 273mgIron: 7mg
Keyword Chicken, Chicken Dishes, Chicken Recipes, Easy Chicken Recipes, fall, Italian, Pasta, Pasta Dishes, Pasta Recipes, Pesto, Recipes, Simple Recipes, Tomato, vegetables
Tried this recipe?Let us know how it was!

Leave a Reply