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Chicken Pesto Pasta
I love pesto, and I think it's healthy because it's green. Make your own or use it from a jar.
30 minutes,   4 servings
recipe image
16 oz Dry pasta. Try farfalle (bow tie) in this recipe
1 tsp Olive oil
2 Cloves garlic, minced
2 Boneless, skinless chicken breasts, cut in to bite-size pieces
to taste Salt and pepper
½ tsp crushed red pepper flakes (optional, to taste)
⅓ cup oil-packed sun-dried tomatoes, drained and cut in to strips
½ cup Pesto
8 oz Fresh mushrooms, sliced
¼ cup Pine nuts (optional)
1.  Bring large pot of salted water to a boil. Cook pasta to al dente, drain and rinse in cool water.
2.  Heat oil in large skillet over medium heat.
3.  Sautee garlic until tender
4.  Stir in chicken pieces
5.  Season with salt and pepper, and optional crushed red pepper flakes.
6.  Cook, strirring occasionally for 5 minutes.
7.  Add mushroom slices and pine nuts (optional)  ©
8.  Continue cooking until chicken is golden and cooked through.
9.  Add pasta, sun dried tomatoes, and pesto. Toss to coat evenly.

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Chicken Pesto Pasta. Recipe on first page, not a blog.