Pesto Chicken Pasta with Sun-Dried Tomatoes

When it comes to creating a meal that balances comfort with elegance, few dishes can compete with Pesto Chicken Pasta with Sun-Dried Tomatoes. This vibrant and flavorful dish was a delightful surprise at my family dinner table last week. As the aroma wafted through the kitchen, it gathered everyone around, eager to taste what promised to be a new favorite. The earthy richness of the pesto combined with the tangy sweetness of sun-dried tomatoes and succulent pieces of chicken created a symphony of flavors that was both satisfying and refreshing. Even my picky eaters were won over, and I knew this recipe was a keeper. It’s a testament to how simple ingredients can come together to create something truly extraordinary.

Ingredients

To make this delectable dish, you’ll need the following ingredients:

  • 12 oz (340 g) of your favorite pasta (penne or fusilli works best)
  • 2 boneless, skinless chicken breasts
  • 1/2 cup of pesto sauce
  • 1/4 cup of sun-dried tomatoes in oil, drained and chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 1/4 cup of grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

Let’s walk through the steps to whip up this delicious meal:

  1. Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. Meanwhile, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through. Remove from the skillet and let it rest for a few minutes before slicing.
  3. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for another minute.
  4. Return the sliced chicken to the skillet, along with the cooked pasta. Stir in the pesto sauce, ensuring everything is well coated.
  5. Continue to cook for another 2-3 minutes until all ingredients are heated through. Adjust seasoning with salt and pepper as needed.
  6. Serve the pasta topped with grated Parmesan cheese and fresh basil leaves. Enjoy!

Nutrition Facts

This recipe serves 4 and contains approximately 550 calories per serving. It’s a delicious way to enjoy a balanced meal that includes protein, carbohydrates, and healthy fats.

Preparation Time

From start to finish, this recipe takes about 30 minutes to prepare and cook, making it a perfect choice for a quick weeknight dinner.

How to Serve

  • Plate the pasta in shallow bowls for easy eating and presentation.
  • Serve with a side salad of mixed greens dressed with a light vinaigrette.
  • Add a slice of garlic bread for a heartier meal.
  • Pair with a crisp white wine, like a Sauvignon Blanc, to complement the pesto.
  • For a non-alcoholic option, a chilled sparkling water with a slice of lemon works well.

Additional Tips

Here are some additional tips to enhance your cooking experience:

  1. Use fresh pesto: Homemade pesto can elevate the dish, but store-bought works in a pinch.
  2. Chicken alternatives: Try using rotisserie chicken for an even quicker meal.
  3. Sun-dried tomato oil: Don’t waste the oil from the sun-dried tomatoes; use it to sauté the garlic for extra flavor.
  4. Add vegetables: Consider adding sautéed spinach or roasted red peppers for more color and nutrients.
  5. Cheese variety: Experiment with different cheeses like Pecorino Romano for a flavor twist.

FAQ Section

Here are some frequently asked questions about the Pesto Chicken Pasta with Sun-Dried Tomatoes:

  1. Can I make this dish vegetarian? Yes, simply omit the chicken and add more vegetables like mushrooms or zucchini.
  2. What if I don’t have sun-dried tomatoes? You can use cherry tomatoes as a fresh alternative.
  3. How long can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
  4. Can I freeze this dish? It’s not recommended to freeze due to the texture changes in pasta and pesto.
  5. What other pasta shapes work well? Any short pasta like rigatoni or farfalle will work perfectly.

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