There's no need to boil the pasta or pre-cook the chicken for this 10-minute Dump-and-Bake Chicken Pesto Pasta!
Author: The Seasoned Mom
1lb.raw bonelessskinless chicken breasts, diced into bite-size pieces
1 ½cupsuncooked rotini pasta
1cuphalved cherry or grape tomatoes
½cupdiced fresh mozzarella
1 ½cupslow-sodium chicken broth
¼cupprepared pesto sauce
2tablespoonsgrated Parmesan cheese
¼cuploosely packedchopped or torn fresh basil leaves
Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
In the prepared dish (or in a separate bowl), stir together uncooked chicken, uncooked pasta, tomatoes, and diced mozzarella.
In a separate bowl, whisk together chicken broth, pesto sauce, minced garlic, and salt.
Pour the broth mixture over the pasta mixture in the dish. Gently toss to combine.
Cover the dish tightly with foil and bake for 35 minutes.
Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle Parmesan over the top. Bake uncovered for 5-10 more minutes (or until pasta is tender and sauce thickens a bit).
Garnish with fresh basil just before serving.
Cooking Just for Two? Cut the ingredients in half and prepare the pasta in a 1-quart baking dish. Baking instructions remain the same.
Dump-and-Bake Chicken Pesto Pasta
Amount Per Serving (1 /4 of the recipe)
Calories 361.5Calories from Fat 122
% Daily Value*
Saturated Fat 4g25%
* Percent Daily Values are based on a 2000 calorie diet.