Pesto Chicken Pasta with Sun-Dried Tomatoes

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Two peas & their pod

Total Time

25 mins

Prep Time

5 mins

Cook Time

20 mins

Rating

(8)

Ingredients

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breasts
Salt and black pepper for seasoning chicken
1 1-pound package DeLallo Whole Wheat Pasta
1 cup basil pesto
1/2 cup chopped sun-dried tomatoes
Salt and black pepper to taste

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Preparation

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Step 1

Heat olive oil in a large sauté pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Cover with the lid and sear for 5 minutes on one side. Flip and sear 5 to 6 more minutes, or until cooked through. Remove the chicken from let cool. After a few minutes, chop the chicken into bite-sized chunks.

Step 2

In the meantime, boil the pasta until al dente, about 8 minutes. Drain the pasta water and return the pasta to the pot.

Step 3

Stir in the pesto, sun-dried tomatoes, and chopped chicken. Season with salt and black pepper, to taste. Serve.

Step 4

Note-we think this pasta is good served warm or cold.

Chef’s notes

We think this pasta is good served warm or cold.

Consider setting some pasta aside for vegetarian guests before adding chicken.

Categories

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Dietary

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Ingredients

Seasonal Recipes

Skill Level

other

Pesto Chicken Pasta with Sun-Dried Tomatoes

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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