30 minute chicken pesto pasta
I'm always looking for things to blog about and I'm always looking for new recipes. So I thought, why not combine the two? I was thinking I could try a new recipe every month and then share it with you guys! I found a couple different recipes on pinterest and combined them for this one. I've been wanting to try making pesto, so this chicken pesto pasta was perfect!
I found the pesto recipe here at Simply Recipes and the chicken pesto pasta recipe here at the Wholesome Dish. I pretty much kept the two recipes exactly the same, but I always use chicken thighs instead of breasts (I know, I know less healthy - but I like thighs more). I'll share the recipes on here anyway so they're all in one place.
2 cups fresh basil (packed)
1/2 cup grated romano or parmesan-reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and pepper
Put basil and pine nuts in a food processor and pulse several times.
Add garlic and cheese and pulse again.
While the processor is running, pour the olive oil in in a slow stream. Scrape down the sides occasionally.
Stir in salt and pepper.
Pasta (I used a pound box)
1 tsp olive oil
1 lb chicken (I used thighs and it might have been more than a pound) cute into bite-sized pieces
1 tsp Italian seasoning
Salt and pepper
Cook pasta and reserve 1/4 cup of starchy liquid
As the pasta cooks, heat the oil in a a skillet over medium-high heat for 2 minutes. Add chicken, italian seasoning, salt and pepper. Stir well to coat the chicken with seasonings. Cook for 6-8 minutes until chicken is cooked through, stirring occasionally. I checked my chicken after 8 minutes and there was still some pink in my thicker pieces, so I cooked it for 5 minutes or so more. Remove skillet from heat.
Combine cooked pasta, pesto, and chicken and stir well. If needed, add some of the reserved cooking liquid to loosen up the sauce.
And there you have it! One of my most recent kitchen endeavors and it turned out delicious.