Ingredients
- 1/2 lb Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- 4 oz Rigatoni pasta
- 1/4 cup Pesto sauce use more if needed
- 1/2 tsp Red pepper flakes optional garnish
- 1 tsp Pine nuts
- 1 tsp Parmesan cheese grated
- 2 slices Crusty bread toasted and drizzled with olive oil if desired
Instructions
- Preheat the oven to 350 degrees.
- Season the chicken on both sides well with salt and pepper and drizzle with a little oil.
- Heat an oven safe nonstick pan or grill pan on medium heat. Once hot, brown the chicken golden brown on both sides. Once browned, place the pan in the oven along with the grape tomatoes and cook the chicken to an internal temperature of 160 degrees using a thermometer. Then remove the chicken from the pan and set on a cutting board to rest for 5 minutes before cutting into bite sized pieces.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Once done, drain well. Stir in the pesto and chicken. Taste and adjust the seasoning with salt and pepper or more pesto.
- Garnish with red pepper flakes, pine nuts, and parmesan. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.
Nutrition
Calories: 487kcal | Carbohydrates: 45g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 441mg | Potassium: 562mg | Fiber: 3g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Chicken Pesto
Ingredients
- 1/2 lb Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- 4 oz Rigatoni pasta
- 1/4 cup Pesto sauce use more if needed
- 1/2 tsp Red pepper flakes optional garnish
- 1 tsp Pine nuts
- 1 tsp Parmesan cheese grated
- 2 slices Crusty bread toasted and drizzled with olive oil if desired
Instructions
- Preheat the oven to 350 degrees.
- Season the chicken on both sides well with salt and pepper and drizzle with a little oil.
- Heat an oven safe nonstick pan or grill pan on medium heat. Once hot, brown the chicken golden brown on both sides. Once browned, place the pan in the oven along with the grape tomatoes and cook the chicken to an internal temperature of 160 degrees using a thermometer. Then remove the chicken from the pan and set on a cutting board to rest for 5 minutes before cutting into bite sized pieces.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Once done, drain well. Stir in the pesto and chicken. Taste and adjust the seasoning with salt and pepper or more pesto.
- Garnish with red pepper flakes, pine nuts, and parmesan. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.
Nutrition
Calories: 487kcalCarbohydrates: 45gProtein: 33gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 75mgSodium: 441mgPotassium: 562mgFiber: 3gSugar: 3gVitamin A: 811IUVitamin C: 1mgCalcium: 75mgIron: 1mg
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