For a quick and filling dinner that celebrates the coming tomato season, make this easy pasta with a fresh tomato and red pepper sauce plus pesto chicken and plenty of parmesan.
Try this great dinner idea that consists of pasta with pesto chicken smothered in a red pepper and tomato sauce.
Dinnertime. The worst time of day for me. Even though I love my work, after a day of shooting and testing recipes for the blog or clients, I kind of just want to sit back and relax with a glass of wine. 
I’m all for quick dinners. I am also all for a bowl of pasta. And pesto. And parmesan. These bowls of goodness combines some of my favorite ingredients.
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- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Red Pepper and Tomato Pasta with Pesto Chicken is a quick and filling dinner, featuring a fresh tomato and red pepper sauce, succulent pesto chicken, and plenty of parmesan.
Ingredients
- 500g (17 ounces or 1 pound) macaroni
- Water, for boiling
- Salt, for boiling
- Handful of fresh herbs (mint, basil, and parsley)
- 3 tablespoons almonds
- 3 tablespoons grated parmesan
- 1 teaspoon crushed garlic
- 2 tablespoons olive oil
- 2 chicken breasts, sliced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- Salt and pepper, to taste
- Extra grated parmesan, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, or until al dente. Drain and set aside.
- In a pestle and mortar, combine the fresh herbs, almonds, grated parmesan, and crushed garlic. Grind until you have a coarse pesto. Set aside.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced chicken breasts and cook for 5-7 minutes, or until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add another tablespoon of olive oil. Add the chopped red bell pepper and tomatoes. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the tomatoes have broken down into a sauce.
- Return the chicken to the pan and stir to coat with the sauce. Season with salt and pepper to taste.
- Add the cooked macaroni to the pan and toss to combine with the sauce and chicken.
- Serve the pasta topped with the fresh pesto and extra grated parmesan.
Notes
For a vegetarian version, omit the chicken and add more vegetables like zucchini or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Use any combination of herbs you prefer for the pesto.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg
Frequently Asked Questions
What type of pasta works best for the Red Pepper and Tomato Pasta with Pesto Chicken?
Any pasta shape you prefer will work, but penne or fusilli are great choices as they hold the sauce well.
Can I use store-bought pesto for the pesto chicken, or should I make it from scratch?
You can use store-bought pesto for convenience, but making it from scratch with fresh basil, garlic, and parmesan will enhance the flavor.
How can I adjust the sauce thickness for the Red Pepper and Tomato Pasta?
If you prefer a thicker sauce, let it simmer longer to reduce, or add a splash of pasta water to achieve your desired consistency.
