Chicken Pesto Pasta
This Chicken Pesto Pasta is a great option for a quick weeknight dinner, and even stays well for meal prep! As always, I made a few healthy swaps that set this recipe apart from most pesto pasta. I opt for brown rice & quinoa pasta (I find mine at Trader Joe's) which is higher in fiber and protein than traditional pasta. Secondly, I choose a pesto with added greens: the Vegan Kale, Cashew & Basil Pesto (from Trader Joe's). Yes, it is store-bought pesto, but it's the best I've found out there and tastes pretty fantastic. Lastly, I roast my chicken in the oven w/ a bit of olive oil & a fantastic rub consisting of coconut sugar, paprika, garlic powder, salt, and pepper. Top it off with some shaved parmesan or Toscano cheese and you've got a delicious, nutritious meal!
Here's what you'll need (amounts are dependent on your own taste as well as how many people you are cooking for)
- Brown rice & quinoa pasta from Trader Joe's (or equivalent)
- A few tablespoons of vegan kale, cashew & basil pesto from Trader Joe's
- Roasted chicken, sliced or chopped
- To make this, pound chicken breasts until about 1/2 inch thick. Then, drizzle with olive oil & season w/ coconut sugar, paprika, garlic powder, salt, and pepper on both sides. Then bake in the oven at 425 F for 18 minutes or until a thermometer reads 165 F.
- Shaved parmesan or Toscano cheese (optional)
How to make it:
- Preheat oven to 425F and line a pan with parchment paper. Prepare chicken as directed above.
- Boil a pot of water for the pasta and add a sprinkle of salt. Once boiling, add pasta to the water.
- When the pasta is done, drain and return to the pot. Add pesto to the pot and stir until all pasta is covered.
- When the chicken is done cooking, let cool for 5 minutes before slicing and serving.
- Plate pasta & chicken together and top with shaved cheese (optional).
