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
Units
Scale
- 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