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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Pesto Chicken Macaroni with Roasted Red Pepper Sauce
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A vibrant homemade pesto coats tender chicken pieces, which are tossed with macaroni and a rich, roasted red pepper and tomato sauce. This is a comforting pasta dish with layers of fresh flavor.
Ingredients
- 500g (17 oz or 1 lb) macaroni
- water to boil macaroni
- salt
- handful of fresh herbs (mint,basil and parsley)
- 3 tablespoons (44ml) almonds
- 3 tablespoons (44ml) grated parmesan
- 1 teaspoon (5ml) crushed garlic
- 1/2 cup (118ml) olive oil
- 4 tablespoons (59ml) butter
- 4 chicken breast fillets (flattened and cut into pieces)
- salt and black pepper to season
- 1 large red pepper
- 4 ripe tomatoes (blanched and chopped)
- 2 birds eye chili - finely chopped
- parmesan to serve
Instructions
- Bring salted water to a boil and cook macaroni according to package directions, or until al dente.
- While the macaroni is cooking, place the herbs (mint, basil, and parsley), almonds, parmesan, and garlic in a pestle and mortar and grind until you have a paste. Add olive oil to smooth it out. Set aside.
- Next, heat the butter in a saucepan and brown the chicken breast fillets until done. Season with salt and black pepper.
- Place the chicken in a mixing bowl and cover with fresh pesto. Set aside.
- Next, cut the red pepper into pieces and grill in the oven until roasted.
- Transfer the roasted peppers and blanched tomatoes with the chili in a small saucepan and simmer for a few minutes. Blend in a food processor until smooth.
- Combine the macaroni with pesto chicken and smother in red pepper and tomato sauce.
- Serve with 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: 10 minutes
- Cook Time: 45 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.
