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 raw chicken. Just shred about 6 oz and add it when combining the pasta with other ingredients. The residual heat will warm it through.
Tags
Ingredients
6 oz boneless skinless chicken breast
1.5 cups whole wheat penne pasta
2 tbsp prepared basil pesto
0.5 cup cherry tomatoes
1 cup baby spinach
2 tbsp grated parmesan cheese
1 tsp olive oil
0.25 tsp salt
0.25 tsp black pepper
0.5 tsp 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 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder.
- 3
Heat 1 tsp 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 and set aside.
- 6
When the pasta is done, reserve 2 tbsp of pasta water, then drain the pasta.
- 7
Return the pasta to the pot and add 2 tbsp pesto, the cooked chicken, halved cherry tomatoes, and 1 cup baby spinach.
- 8
Stir gently until the spinach wilts and everything is well combined. Add a splash of reserved pasta water if needed to loosen the sauce.
- 9
Transfer to a bowl and top with 2 tbsp grated parmesan cheese.
Nutrition Information (per serving)
712
57g
66g
25g
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