Chicken Pesto Pasta Bowl
10min
15min
1
712
Chef's Note
For a time-saving tip, cook extra chicken and pasta earlier in the week to make this dish come together in just 5 minutes on busy days. The pesto can be substituted with any store-bought variety, but refrigerated fresh pesto will give the best flavor.
Tags
Ingredients
6 oz boneless skinless chicken breast
1.5 cups whole wheat penne pasta
2 tablespoons store-bought pesto sauce
0.5 cup cherry tomatoes
1 cup baby spinach
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
0.25 teaspoon salt
0.25 teaspoon black pepper
0.5 teaspoon garlic powder
Instructions
- 1
Bring a medium pot of salted water to a boil for the pasta.
- 2
While waiting for the water to boil, cut 6 oz of chicken breast into 1-inch cubes and season with 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon garlic powder.
- 3
Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through (internal temperature of 165°F). Remove from heat and set aside.
- 4
Cook 1.5 cups whole wheat penne pasta according to package directions until al dente (usually 8-10 minutes). Reserve 1/4 cup of pasta water before draining.
- 5
While the pasta cooks, slice 0.5 cup cherry tomatoes in half.
- 6
Return the drained pasta to the pot over low heat. Add 2 tablespoons pesto sauce and 2 tablespoons of the reserved pasta water, stirring to coat the pasta evenly.
- 7
Add the cooked chicken, halved cherry tomatoes, and 1 cup baby spinach to the pasta. Stir gently until the spinach wilts slightly, about 1-2 minutes.
- 8
Transfer to a bowl and top with 2 tablespoons grated parmesan cheese. Serve immediately.
Nutrition Information (per serving)
712
57g
66g
25g
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