Creamy Chicken Pesto Pasta
Our creamy chicken pesto pasta is not too heavy, and a perfect Summer night's dish!
Servings: 2 people
Calories: 782kcal
Ingredients
Pesto
- 2 cups fresh basil leaves
- 1 garlic clove
- 4 tablespoon olive oil
- 2 tablespoon parmesan cheese
- ½ tablespoon lemon juice
- ½ teaspoon lemon rind
- salt and pepper
Pasta
- 2 cups Rotini pasta
- 1 chicken breast
- ½ cup cherry tomatoes
- ¼ cup cream
- ½ tablespoon butter
- 1 teaspoon olive oil
- salt and pepper
- your homemade pesto
Instructions
Pesto
- In a food processor, combine the basil leaves, garlic, parmesan, salt and pepper, lemon rind and lemon juice. Whiz for 30 seconds.
- With the food processor still running, add the olive oil one tablespoon at a time through the funnel, until the basil pesto comes together. *
Pasta
- Dice chicken breast into bite size pieces
- Heat butter and olive oil in a large frying pan over medium - high heat
- Add chicken, and cook until browned and almost ready.
- Meanwhile make your pasta according to packet instructions.
- Once chicken is browned and mostly cooked, add the pesto and cream.
- Bring to a light simmer for about 10 minutes, then add the tomatoes.
- Continue to simmer for another 5 minutes, or until tomatoes are just done
- Season well with salt and pepper
- Serve with parmesan cheese
Notes
*my blender blade has almost broken, so I ended up with a rather chunky pesto. Blend until relatively smooth, unless you prefer chunky like mine.
Nutrition
Calories: 782kcal | Carbohydrates: 48g | Protein: 35g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 124mg | Sodium: 257mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2045IU | Vitamin C: 16.7mg | Calcium: 139mg | Iron: 2.4mg
