Chicken Pesto Pasta Bowl
10min
15min
1
712
Chef's Note
For a time-saving tip, you can use pre-cooked rotisserie chicken instead of cooking the chicken breast. Just shred about 6 oz and warm it in the pan before adding to the pasta. This will cut your cooking time by about 8 minutes!
Tags
Ingredients
6 oz boneless skinless chicken breast
1.5 cups whole wheat penne pasta
2 tablespoons prepared 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
Cut 6 oz of chicken breast into 1-inch cubes. 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 fully cooked (internal temperature of 165°F).
- 4
While the chicken cooks, add 1.5 cups whole wheat penne to the boiling water and cook according to package directions (usually 8-10 minutes).
- 5
Slice 0.5 cup cherry tomatoes in half.
- 6
When pasta is done, reserve 2 tablespoons of pasta water, then drain the pasta.
- 7
Return pasta to the pot and add 2 tablespoons pesto sauce, cooked chicken, halved cherry tomatoes, and 1 cup baby spinach. Stir until spinach wilts slightly.
- 8
If the pasta seems dry, add 1-2 tablespoons of the reserved pasta water.
- 9
Transfer to a bowl and top with 2 tablespoons grated parmesan cheese.
Nutrition Information (per serving)
712
57g
66g
25g
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