Pesto Chicken Pasta
Deliciously cheesy and full of wonderful balsamic and pesto flavor.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
- 4 chicken breasts boneless, skinless
- 1 lb penne pasta
- 3/4 c pesto
- 2 c tomatoes diced
- 1/4 c olive oil
- 1/4 c balsamic vinegar
- 4 Tbs fresh basil chopped
- 2 C mozzarella cheese shredded
- 1 tsp salt
- 1/2 tsp pepper
Place pounded chicken breasts and pesto in a plastic bag in the refrigerator for a few hours.
Cook chicken in the skillet until the outside is browned and the chicken is fully cooked. Then dice the chicken breasts into bite size pieces.
Cook pasta according to package directions.
In a bowl, mix together tomatoes, olive oil, balsamic vinegar and basil.
Combine the tomato mixture, diced chicken, salt and pepper and cooked pasta and pour into a 9x13 pan. Cover with shredded Mozarella.
Bake at 300 until cheese is melted and bubbly and mixture is heated through. Approx. 20 minutes.
Calories: 586kcal | Carbohydrates: 47g | Protein: 39g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 531mg | Potassium: 663mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 6.7mg | Calcium: 205mg | Iron: 1.7mg