Light Pesto Chicken Pasta with Cherry Tomatoes
Nutrition per serving
Protein per 100 kcal: 7.2g · Energy from macros: 30% protein / 38% carbs / 32% fat
Ingredients
- 200 g penne or fusilli pasta
- 300 g chicken breast, sliced into strips
- 200 g cherry tomatoes, halved
- 60 g light basil pesto
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 30 g grated Parmesan cheese
- Salt and black pepper, to taste
- A handful of fresh basil leaves
- 1 teaspoon lemon juice (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta until just al dente, following the pack time. Before draining, save a cup of the pasta water, then drain.
While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Season the chicken with salt and pepper and cook for 5-6 minutes, turning once, until golden and cooked through. Remove and set aside.
In the same pan, soften the garlic for 30 seconds, then add the cherry tomatoes. Cook for 3-4 minutes until they start to burst and turn jammy.
Return the pasta to the pan with the pesto and a splash of the saved pasta water. Toss well until every piece is glossy and coated.
Slice the chicken and fold it back through the pasta with the tomatoes, lemon juice if using, and half the Parmesan. Taste and adjust the salt and pepper.
Serve in warm bowls topped with the remaining Parmesan and fresh basil leaves.
A weeknight dinner that tastes like a treat but still fits your goals: tender chicken, warm pasta, sweet burst cherry tomatoes and a light basil pesto that coats everything without weighing it down. On the table in about 35 minutes.
