Description
Pesto Pasta with Grilled Chicken and Cherry Tomatoes
Ingredients
For the Pasta:
12 oz farfalle (bowtie) pasta
2 cups cherry tomatoes
2 tbsp olive oil
Salt and black pepper to taste
For the Chicken:
2 chicken breasts, cubed
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
For the Pesto Sauce:
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
For Garnish:
Extra Parmesan cheese
Fresh basil leaves
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions. Drain and set aside.
Cook the Chicken:
In a skillet over medium heat, heat olive oil. Season the cubed chicken with garlic powder, paprika, salt, and pepper. Add to the skillet and cook for 6-8 minutes, until golden and cooked through. Remove from heat.
Sauté the Tomatoes:
In the same skillet, heat 1 tbsp olive oil. Add the cherry tomatoes, season with a pinch of salt and pepper, and sauté for 3-4 minutes until they start to blister.
Combine Everything:
In a large mixing bowl, toss the cooked pasta with basil pesto until evenly coated. Add the cooked chicken and blistered cherry tomatoes, tossing gently to combine.
Serve and Garnish:
Serve the pasta warm, topped with grated Parmesan cheese and fresh basil leaves. Enjoy with a slice of garlic bread for the perfect meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~400 kcal per serving
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