Name: Grilled Chicken Pesto Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 12 oz (340g) fettuccine or linguine pasta; 2 boneless, skinless chicken breasts (about 1 lb/450g); 2 cups fresh basil leaves, packed; 1/3 cup pine nuts, lightly toasted; 1/2 cup freshly grated Parmesan cheese, plus extra for serving; 3 cloves garlic, minced; 1/2 cup extra virgin olive oil, plus 2 tbsp for grilling; 1 tsp salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/4 tsp red pepper flakes (optional); 1 cup cherry tomatoes, halved; 2 tbsp fresh lemon juice

Instructions

Prepare the chicken

Season chicken breasts with salt, pepper, and 1 tablespoon olive oil. Preheat grill or grill pan to medium-high heat. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing into strips.
Make the pesto sauce

In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until coarsely chopped. With the processor running, slowly add 1/2 cup olive oil in a steady stream until smooth. Season with salt and pepper to taste.
Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
Combine all ingredients

Return drained pasta to the pot. Add pesto sauce and toss to coat, adding reserved pasta water a little at a time to thin the sauce if needed. Gently fold in sliced grilled chicken, cherry tomatoes, lemon juice, and red pepper flakes if using.
Serve and garnish

Divide pasta among serving bowls. Garnish with additional grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper. Serve immediately while hot.

Grilled Chicken Pesto Pasta

Ingredients

Instructions

Nutritional Information