Chicken Pesto Pasta

[migration] empty title 410 Author: Canadian Living Credits: [migration] empty title 410

  • Portion size 175 servings

Ingredients

  • 12 sun-dried tomatoes
  • 3 chicken breasts, boneless, skinless
  • 1 tablespoon olive oil
  • 5 cups rotini pasta
  • 3/4 cups pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons toasted pine nuts
Pesto:
  • 2 cups packed fresh basil leaves
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup pine nut
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves minced

Method

In bowl, cover tomatoes with boiling water; let stand for 5 minutes or until softened. Drain and cut into thin strips; set aside. Cut chicken crosswise into 1/4-inch (5 mm) thick strips.

In skillet, heat oil over medium-high heat; cook chicken, stirring often, for 5 minutes or until no longer pink inside. Set aside.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid. Add softened sun-dried tomatoes, chicken, pesto, salt and pepper; toss to coat, adding a little of the cooking water to moisten if desired. Heat through. Garnish with pine nuts.

Pesto:
In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add oil in thin steady stream. Stir in garlic. (Make-Ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

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Chicken Pesto Pasta

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