Pesto Chicken Pasta!

October 27, 2019

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Tomato & Basil Chicken Pasta

Kosher salt

1 lb. bowtie pasta

1 lb. chicken

1 ½ c. basil (+ more for garnish)

½ c. chopped walnuts

⅓ c. extra virgin olive oil

½ c. grated parmesan

3 cloves garlic, roughly chopped

1 T. Lemon juice

Salt & Pepper

1 ½ c. cherry tomatoes, halved

8 oz. fresh mozzarella balls, halved

-Fill pot with hot water, add salt, place on stove and allow to boil.

-While waiting for water to come to boil, start cooking the chicken.

-Place grill pan over medium high heat. Add chicken to pan, and season with salt and pepper. Cook about 4-5 minutes on each side- making sure to season both sides with salt and pepper.

-Add Pasta to water once it has come to a boil, cook according to package directions, (al dente in 11 minutes for bow tie pasta)

-While pasta and chicken are cooking, make the pesto. Add basil & walnuts to food processor and process until finely chopped, then add in parmesan, garlic, olive oil, lemon juice, about ¼ t. Of salt and pepper. Set aside.

-Prep the tomatoes and mozzarella balls by cutting in half.

-When chicken is done, remove it from heat and let it rest, covered loosely with foil until you have the rest of the prep done.

-When pasta is done, drain, and return to pot.

-Add Pesto to pasta, stir, then add tomatoes and mozzarella and stir.

-Spoon out pasta mixture into your pasta bowl, then top with chicken that has been cut into ½” strips.

-Garnish with grated parmesan cheese and fresh basil.


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