Tomato Chicken Pesto Pasta

Tomato Chicken Pesto Pasta
Tomato Chicken Pesto Pasta

Tomato chicken pesto pasta is a delicious and easy pasta dish (and who doesn’t love pesto?) It looks like a lot of steps but doesn’t actually take that long to make.

Tomato Chicken Pesto Pasta

Tomato Chicken Pesto Pasta

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 494kcal
Tomato chicken pesto pasta is a delicious and easy pasta dish (and who doesn’t love pesto?) It looks like a lot of steps but doesn’t actually take that long to make.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • ½ cup pesto sauce see below
  • 1 16 ounce box of Ziti or other tube-type pasta
  • 1 Tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic
  • 6 tomatoes or 1 28 ounce can of diced tomatoes, drained
  • 1 Tbsp parsley
  • 1 tsp basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup white wine or chicken stock
  • 3 ounces crumbled goat cheese

Pesto sauce

  • 2 Tbsp walnuts
  • 2 cloves garlic
  • 1 ½ cups fresh basil
  • ½ cup fresh parsley
  • ¼ cup grated parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup virgin olive oil

Instructions

Putting Tomato Chicken Pesto Pasta Together

  • Slice the chicken breasts into strips about ¼” wide.
  • Combine the chicken breasts and the pesto sauce in the mixing bowl and leave to marinate.
  • Boil the ziti in the stock pot until al dente (do not overcook as the noodles will continue to soften during the rest of the cooking process)
  • Drain and put back in the stock pot.
  • In the meantime, heat the olive oil over medium heat in the saucepan.
  • Sauté the onions and garlic in the oil until soft and translucent.
  • Add the tomatoes, parsley, basil, salt and pepper to the pan and simmer for 10 minutes.
  • Pour the tomato mixture from the saucepan into the pasta in the stock pot and stir.
  • Heat the stock pot with the tomato and pasta mixture on medium low heat (stirring occasionally) while the chicken is cooking.
  • Add the marinated chicken to the saucepan that used to have the tomato mixture in it.
  • Cook until the chicken is almost done (barely pink) about 5 minutes.
  • Add the white wine to the chicken pan and cook for about 2 minutes, scraping up all of the pesto bits that are stuck to the bottom of the pan.
  • Add the chicken to the tomato/pasta mixture in the stock pot and cook for another 2 minutes to reduce some of the liquid.
  • Serve with crumbled goat cheese sprinkled on the top. If you're not a big fan of goat cheese, you can skip this step (or use a more traditional cheese like parmesan), but I think the goat cheese adds some zing to the flavor.

Putting the Pesto together

  • Chop the walnuts, garlic, basil, parsley, parmesan cheese, salt and pepper in the food processor until blended.
  • Use a spatula to scrape the bits off the inside of the food processor.
  • Start the processor running again and slowly drizzle in the olive oil until everything is combined.

Notes

Pots and Utensils:
Mixing bowl
1 large stock pot
1 large saucepan
Food processor
Spatula
Nutrition Facts
Tomato Chicken Pesto Pasta
Amount Per Serving (1 g)
Calories 494 Calories from Fat 288
% Daily Value*
Fat 32g49%
Cholesterol 72.5mg24%
Sodium 1405.2mg61%
Carbohydrates 23.6g8%
Sugar 6.7g7%
Protein 29.3g59%
* Percent Daily Values are based on a 2000 calorie diet.
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Tomato Chicken Pesto Pasta

 

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2 Responses

  • I made this dish this morning to take with me to Wade’s. I couldn’t resist having some for lunch. It is soooo delicious! Mine does not look as attractive as yours but it sure has lots of flavor! I’m sure Wade will think it is a treat.

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