Description
A delightful dish that combines fresh flavors and vibrant colors with creamy pesto sauce, tender chicken, and juicy cherry tomatoes.
Ingredients
Scale
- 2 chicken breasts (about 1 lb or 450 g)
- 1 cup fresh basil pesto
- 2 cups cherry tomatoes (about 300 g)
- 8 oz (225 g) spaghetti
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 6-7 minutes on each side until golden brown and cooked through. Remove and let rest before slicing.
- Add minced garlic to the skillet and cook for 30 seconds. Then add cherry tomatoes and cook for 3-4 minutes until softened.
- Add drained spaghetti to the skillet with garlic and tomatoes. Pour in basil pesto and toss, adding reserved pasta water as needed.
- Fold in sliced chicken and ensure everything is well combined and heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop.
- For freezing, do so before adding pesto and add it when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Pesto Chicken, Cherry Tomato, Pasta, Italian, Quick Dinner