Description
A vibrant Italian-inspired dish with tender chicken, fresh basil pesto, and al dente pasta. This quick, adaptable recipe balances rich, savory, and herbaceous flavors, perfect for a comforting yet refined meal. Topped with cherry tomatoes and Parmesan for a touch of luxury.
Ingredients
1 lb boneless, skinless chicken breast
12 oz pasta (penne or fettuccine)
2 cups cherry tomatoes, halved
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup halal Parmesan cheese (or nutritional yeast for vegan option)
1/3 cup extra virgin olive oil
Salt and pepper to taste
Optional: 1 lemon, zested
Instructions
Bring a large pot of salted water to a boil. Cook pasta al dente, 8-10 minutes; drain.
Meanwhile, in a food processor, blend basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper until smooth. Add more oil if needed for desired consistency.
Heat a skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, 5-7 minutes per side. Transfer to a plate.
Toss cooked pasta with pesto in the pot or directly on the stovetop. Add cherry tomatoes and a splash of water if the sauce thickens too much. Cook gently for 2 minutes.
Fold in cooked chicken and a squeeze of lemon juice (if using). Serve immediately with additional Parmesan and fresh basil.
Notes
Substitute pine nuts with walnuts or almonds if preferred.
For a non-dairy version, omit Parmesan and use nutritional yeast.
Add sun-dried tomatoes or steamed broccoli for extra flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg