Chicken Pesto Pasta
This chicken pesto pasta is the perfect summer or spring lunch. Make your own pesto with fresh basil from your garden or start with a jar of pesto - both work well!
- 16 ounces bow tie pasta
- 2 teaspoons olive oil
- 8 ounces boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 cup oil-packed sun-dried tomatoes, drained and cut into strips
- 2 cloves garlic, minced
- 1 cup pesto sauce, fresh or jarred
- ½ cup toasted pine nuts
- ¼ cup shaved Parmesan
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and place in a large bowl
While the pasta is cooking, heat the oil in a large heavy bottomed skillet and add the chicken. Sprinkle the chicken with the paprika, onion powder, red pepper flakes, and salt. Stir well to coat the chicken in the seasoning.
Continue cooking, stirring often, until the chicken has cooked through.
Add the sun-dried tomatoes and garlic to the skillet and cook 2 minutes.
Add the chicken to the pasta along with the pesto and pine nuts. Stir well to combine.
Top each serving with Parmesan.
Serving: 1 | Calories: 458kcal | Carbohydrates: 48g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 542mg | Potassium: 394mg | Fiber: 3g | Sugar: 2g | Vitamin A: 905IU | Vitamin C: 7.6mg | Calcium: 106mg | Iron: 1.7mg