Description
A quick, savory dish featuring al-dente penne pasta tossed in vibrant pesto with tender chicken and juicy cherry tomatoes. Perfect for a weeknight meal with a burst of Mediterranean flavors.
Ingredients
8 oz penne pasta
2 boneless, skinless chicken breasts (about 6 oz each)
1 lb cherry tomatoes, halved
3/4 cup homemade or store-bought pesto
1 tbsp olive oil
1 garlic clove, minced
Salt and pepper to taste
Instructions
Cook penne pasta according to package instructions until al dente; drain.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-7 minutes per side until golden and cooked through.
Remove chicken and chop into bite-sized pieces. Add garlic and cherry tomatoes to the same skillet; sauté until tomatoes burst, about 5 minutes.
Stir in pesto and simmer for 2-3 minutes to heat through. Toss cooked pasta with the chicken-tomato mixture.
Season with salt and pepper to taste.
Notes
Use halal-certified pesto if needed for dietary compliance
For gluten-free, substitute with gluten-free penne
Cherry tomatoes can be replaced with diced heirloom tomatoes
Serve with grated halal cheese (e.g., non-animal rennet variety)
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g