Here’s a quick fix for a hot summer night. We are getting 2 or 3 tomatoes from our garden right now, and this dish is a great way to eat them. Our basil plant is also starting to produce enough leaves for homemade pesto. Add some pasta and chicken and this is a winner! Enjoy!
Pesto Chicken Pasta
Easy summer dinner recipe
Servings 6 people
Ingredients
Pesto Sauce
- 2 Cups fresh Basil leaves packed
- 2 Cloves Garlic
- 1/4 Cup Pine Nuts
- 2/3 Cup Olive Oil divided
- 1/2 Cup Parmesan fresh grated
- Salt and Pepper to taste
Pasta
- 16 ounces Penne Pasta
- 1 1/2 Cups tomatoes sliced
- 1 Cup Rotisserie Chicken cooked
- 1/2 Cup Parmesan Cheese fresh grated
Instructions
- Bring a large pot of water to boil. Follow directions on package to cook your pasta of choice. I like to use Penne, but Farfalle or Rotini works well too. Drain and set aside.
- Meanwhile, combine basil, garlic, and pine nuts in a food processor. Pulse a few times until chopped.
- Add 1/2 Cup Olive Oil and process until smooth. Continue adding remaining Olive Oil until desired consistency is reached. Season with Salt and Pepper.
- Transfer to a small mixing bowl and add the Parmesan cheese. Pour pesto over cooked pasta and stir until well-coated. Mix chicken. Top with tomatoes and extra Parmesan. Serve warm.
Notes
To add more fiber, try using half whole wheat and half regular white pasta. Also, if you are using home-grown basil, remember to dust the leaves with a paper towel before making the pesto sauce.
