Chicken Pesto Pasta

1. 1

   Cook the whole-wheat pasta.

   • Bring a large pot of salted water to a rolling boil.
   • Add the whole-wheat pasta and cook until al dente.
   • Drain the pasta while reserving 1/4 cup of the cooking liquid.

   TIPAdding a splash of the starchy pasta water to the final mix helps the pesto cling to the whole-wheat noodles.
2. 2

   Grill and slice the chicken breast.

   Brush the chicken breast with one teaspoon of olive oil and season with black pepper. Grill for five minutes per side until fully cooked, then slice into thin strips.

   TIPEnsure the grill is preheated to high to get distinct char marks without overcooking the meat.
3. 3

   Prepare the fresh basil pesto.

   • Place basil, garlic, pine nuts, and parmesan in a food processor.
   • Pour in the lemon juice and the remaining olive oil.
   • Pulse the mixture until it reaches a thick, uniform consistency.

   TIPPulse the blender rather than running it continuously to maintain a slightly rustic texture.
4. 4

   Toss the pasta with pesto and chicken.

   In a large bowl, combine the cooked pasta with the fresh pesto, reserved pasta water, cherry tomatoes, and sliced chicken. Toss well to coat and serve with a light sprinkle of extra parmesan.

   TIPAdd the cherry tomatoes at the very end to keep them fresh and prevent them from becoming mushy.

Cuisines we love