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Pesto Pasta w/ Chicken & Tomatoes by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipe:

Pesto Penne with Chicken and Tomatoes by Jes Mostek serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

This meal will be ready in about 10 minutes and can easily be doubled (tripled) for a crowd and it'll take no more time (except to boil the water)!

Plus this is one of those meals that is both delicious and nutritious. To make it even healthier, choose whole wheat pasta.

Just eyeball the measurements for the chicken and pasta.

Ingredients:

1/2 (16 oz.) box

pasta

1/2 c.

prepared pesto sauce

2 T.

olive oil

1/2 lb.

chicken breast meat

roma tomatoes

salt and pepper to taste

Directions:

Fill a stock pot about half-full with water, add a or two pinch of salt, cover and heat over high heat until the water reaches a boil. When the water comes to a boil, remove the lid and add the pasta (I prefer penne or fettucini) to the pot. Cook, uncovered, until the pasta is tender, about 5-8 minutes (refer to the package for more accurate cooking times). Drain and toss with the pesto sauce.

Meanwhile, preheat oil in a skillet over medium heat.

Rinse and pat dry the chicken meat. With a sharp knife, cut the chicken breast meat into bite-sized pieces. Add to the preheated skillet. Cook the meat over medium heat, turning occasionally, until the meat is browned and cooked through (about 8 minutes).

While the meat is cooking, with a very sharp knife, slice the tomatoes into 1/2" slices.

When the meat is cooked, add the tomatoes and heat for about a minute, stirring as little as possible. Add the meat mixture to the pesto-covered pasta. Toss and serve with fresh-cracked pepper and salt to taste.

Categories:

Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Fat
Low Sodium
Main Dishes
Pasta/Rice/Potatoes
Poultry
Smart Budget Foods
Spring/Summer
Uses up Left-overs