Chicken Pesto Pasta with Parmesan Cheese
Here it is - the ultimate comfort food! And, for such a yummo and filling meal, this is actually not that unhealthy. I mean, its not exactly a salad, but it also isn’t a fat and carb bomb like, say, mac ‘n’ cheese. This recipe isn’t difficult by any means, but it is effective, and it’s an easy one to elevate simply by doing some fun family style platter presentation garnished with cheese.
For anyone that reads this blog regularly, it goes without saying that this dish also offers ample opportunity for adding cheese – Parmesan cheese grated and tossed with the pasta and pesto, and some sliced aged cheddar cheese grilled on the chicken are both phenomenal add-ons. And, another bonus of this dish is that it is great to serve family style. Just throw together a zesty green salad, and you have a perfect family meal.
You Will Need (for four people)
Oil for cooking
2 chicken breasts diced into 1-inch cubes
8 ounces of dry spaghetti or linguine (which will make about 1 cup of cooked pasta per person)
1 cup of basil or sun-dried tomato pesto
Fresh cracked black pepper
Grated or shaved Parmesan
How To Make
- Heat the oil in a skillet, and cook the chicken.
- When the chicken is almost done, toss with some of the pesto (depending on how flavorful your pesto is, and how much flavor you want) and continue cooking until well done.
- Boil water, and cook pasta. Drain, but reserve a dash of the cooking water.
- Toss the cooked pasta with cracked pepper, a dash of olive oil, the reserved cooking water and ½ cup of pesto.
- Prepare your platter to serve this family style. Lay the pasta out, and top with a row of the sautéed chicken. Garnish with some shaved Parmesan cheese and your platter is complete!