Ingredients
Equipment
Method
- In a food processor, combine the basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the machine running, slowly pour in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste. Set the pesto aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.
- While the pasta is cooking, heat a large skillet over medium-high heat. Season the chicken strips with salt and pepper. Add a tablespoon of olive oil to the skillet and cook the chicken until golden brown and cooked through, about 6-8 minutes.
- Reduce the heat to low and stir in the prepared pesto. Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.
- Serve immediately, garnished with cherry tomatoes and fresh basil leaves if desired. Enjoy your flavorful Pesto Chicken with Pasta!
Notes
Chef's Tips:
• For a creamier pesto, add a tablespoon of heavy cream to the sauce
• Avoid overcooking the pasta to maintain the perfect al dente texture
• Serve with a side salad and crusty bread for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F
• Store leftovers in the refrigerator within two hours of cooking