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 skillet for 1-2 minutes before adding to the pasta. The pasta water adds silkiness to the pesto sauce, so don't skip that step!
Tags
Ingredients
6 oz boneless skinless chicken breast
1.5 cups whole wheat penne pasta
2 tbsp prepared pesto sauce
0.5 cup cherry tomatoes
1 cup baby spinach
2 tbsp grated parmesan cheese
2 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 2 tsp 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 of whole wheat penne pasta according to package directions, usually 8-10 minutes until al dente. Drain, reserving 2 tbsp of pasta water.
- 5
Return the pasta to the pot and add 2 tbsp pesto sauce and the reserved pasta water. Stir to coat the pasta evenly.
- 6
Slice 0.5 cup of cherry tomatoes in half.
- 7
Add the cooked chicken, halved cherry tomatoes, and 1 cup of baby spinach to the pasta. Stir gently until the spinach wilts slightly from the heat of the pasta.
- 8
Transfer to a serving bowl and top with 2 tbsp grated parmesan cheese.
Nutrition Information (per serving)
712
57g
66g
25g
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