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mediterranean chicken pesto pasta

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This quick and delicious colorful dish is perfect to serve for either lunch or dinner.

method Stove Top

Ingredients For mediterranean chicken pesto pasta

  • 2 lg
    chicken breasts, cut into bite-sized pieces
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    clarified butter
  • 1 c
    red onions, diced
  • 1/2 c
    red peppers, diced
  • 1/2 c
    yellow peppers, diced
  • 2 lg
    cloves garlic, pressed
  • 3/4 c
    low-sodium chicken broth
  • 1/4 c
    dry white wine
  • 3/4 c
    italian pesto (recipe pesto part one)
  • 1/2 Tbsp
    italian seasoning
  • 1/4 tsp
    red pepper flakes
  • 3/4 lb
    (12 oz.) asparagus, tough ends removed, cut into 1-inch pieces and blanched
  • 1 c
    cherry tomatoes, washed and halved
  • 1 can
    (2 oz.) sliced black olives, drained
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    lemon zest
  • 1 lb
    (10 oz.) penne rigate, cooked
  • 1 c
    grana padano cheese (substitute parmigiano-reggiano), grated

How To Make mediterranean chicken pesto pasta

  • 1
    Generously season the chicken pieces with ground sea salt and freshly ground black pepper; set aside.
  • 2
    In a large skillet over medium-high heat, add oil and butter.
  • 3
    When hot, add chicken and sauté until no longer pink, about 5 minutes. Remove from the pan using a slotted spoon and set aside.
  • 4
    Reduce the heat to medium and add onions; sauté for 1 minute.
  • 5
    Add red peppers and yellow peppers; sauté 1 minute.
  • 6
    Add pressed garlic and sauté for 1 minute.
  • 7
    Pour in chicken broth and dry white wine. Stir to combine and bring the mixture to a simmer.
  • 8
    Add Italian pesto, stir it into the mixture and cook it down a little bit, 1 ½ minutes.
  • 9
    Season with Italian seasoning and red pepper flakes; cook for 1 minute.
  • 10
    Add blanched asparagus and return the chicken including any accumulated juices; mix it well and cook for 1 minute.
  • 11
    Add cherry tomatoes, sliced black olives, lemon juice and lemon zest; stir well. Add cooked penne rigate and gently stir until well mixed.
  • 12
    Add half of the cheese, blend it well and add the remaining cheese; stir until incorporated. Serve immediately.
  • 13
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/kM-VM2G0J3o
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