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Pesto Chicken Pasta
Deliciously cheesy and full of wonderful balsamic and pesto flavor.
Course
Main Course, Pasta Main Dish
Cuisine
Italian
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Calories
586
kcal
Author
Leigh Anne Wilkes
Ingredients
4
chicken breasts
boneless, skinless
1
lb
penne pasta
3/4
cup
pesto
2
cups
tomatoes
diced
1/4
cup
olive oil
1/4
cup
balsamic vinegar
4
Tbs
fresh basil
chopped
2
cups
mozzarella cheese
shredded
1
tsp
salt
1/2
tsp
pepper
Instructions
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.
Video
Notes
Add a sprinkle of Parmesan cheese along with the Mozzarella cheese.
Sprinkle in some pine nuts for a little extra crunch and flavor.
Chop up some vegetables such as broccoli, zucchini or asparagus and add it in before baking.
Nutrition
Calories:
586
kcal
|
Carbohydrates:
47
g
|
Protein:
39
g
|
Fat:
25
g
|
Saturated Fat:
6
g
|
Cholesterol:
96
mg
|
Sodium:
531
mg
|
Potassium:
663
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1070
IU
|
Vitamin C:
6.7
mg
|
Calcium:
205
mg
|
Iron:
1.7
mg