Do you ever see those pesto pasta recipes in magazines that say they will be done and on your table in ten minutes or less? And you laugh because you know it will take longer than that just to chop up whatever it is that needs to be chopped or to find the ingredients in your cabinets?
I won’t promise ten minutes. But this delicious recipe takes only as long as your pasta takes to boil. That I will promise.
How To Make Pesto Pasta with Chicken and Roasted Peppers
Roasting the peppers and adding shredded chicken to your usual pesto pasta makes it even more flavorful.
Ingredients
- 6 oz pasta
- 1 chicken breast
- ⅔ cup red peppers, roasted, drained
- 2 cloves garlic ,
- ⅓ cup walnuts , or pine nuts
- 1 cup basil, fresh, packed
- ½ cup extra virgin olive oil
- salt and pepper , to taste
Instructions
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Fill your big pasta pot up with water. Add some oil to the water so the pasta doesn’t stick to itself. Turn it on to boil.
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Put the chicken in your skillet. Pour a couple tablespoons of olive oil in the skillet with them. Brown the chicken.
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Pour about ½ cup of water into the pan. Put the lid on. Turn the heat down to low and let it simmer away.
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In a food processor, pack the fresh basil, extra virgin olive oil, walnuts or pine nuts, garlic, roasted red peppers, and blend it all up.
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Once the pasta is done, drain it and pour back into the pot. Pour the pesto sauce from the food processor into the pot.
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Stir well to coat.
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Shred the chicken breast and toss it into the pot also. Stir it up. Serve.
Nutrition
- Sugar: 3g
- :
- Calcium: 64mg
- Calories: 1001kcal
- Carbohydrates: 54g
- Cholesterol: 134mg
- Fat: 72g
- Fiber: 3g
- Iron: 5mg
- Potassium: 797mg
- Protein: 38g
- Saturated Fat: 10g
- Sodium: 158mg
- Vitamin A: 2262IU
- Vitamin C: 68mg
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