Tomato Pesto Pasta with Grilled Chicken
Tomato Pesto Pasta with Grilled Chicken is a light, flavorful and healthy summer dinner that's ready in about 30 minutes!
Servings 4 people
- 24 ounces boneless, skinless chicken breasts
- Olive oil
- Salt and pepper to taste
- 8 ounces uncooked spaghetti, linguine or angel hair pasta
- 1 (28 ounce) can Redpack petite diced tomatoes, drained
- ¼ cup prepared basil pesto
- 1 tablespoon fresh lemon juice
- Optional garnish: grated Parmesan cheese; fresh basil
Brush chicken breasts with olive oil and season with salt and pepper, to taste.
Heat a nonstick pan, grill pan, or outdoor grill over medium-high heat. Coat grill or pan with about a teaspoon of oil so that the chicken doesn’t stick. Sear or grill chicken on each side until golden, crispy and cooked through (about 5-6 minutes per side, or until meat reaches an internal temperature of 165 degrees F).
Meanwhile, cook pasta according to package instructions. Drain.
In a large skillet or saucepan, heat Redpack petite diced tomatoes, pesto, and lemon juice over medium heat. Simmer for about 5 minutes, stirring frequently. Season with salt and pepper, to taste.
Divide pasta evenly between serving plates. Top each plate of pasta with ¼ of the grilled chicken and about ½ cup of tomato pesto sauce. Garnish with grated Parmesan and fresh basil, if desired.
- You can substitute regular Red Pack diced tomatoes for the petite diced tomatoes.
- For a quicker weeknight dinner, you can even grill the chicken in advance (over the weekend, for example), and then just reheat it when you cook your pasta and stir together your sauce.
- Make your pesto pasta with shrimp instead of chicken! You can either grill your own shrimp or purchase cooked shrimp for a shortcut.
- Use a store-bought rotisserie chicken as a shortcut substitute for the grilled chicken.
- Grilled chicken thighs will also work!
- I've kept the grilled chicken simple with just salt and pepper, but you can add even more flavor to the dish by marinating your chicken in your favorite Italian salad dressing before grilling.
- Use your favorite pasta shape -- spaghetti, linguine, angel hair, or even penne will all work!
- Make this pesto pasta vegetarian by omitting the chicken. The pasta and sauce will still taste flavorful and delicious -- no meat necessary!
Serving: 1bowl of pasta topped with chicken and ½ cup of sauce | Calories: 559kcal | Carbohydrates: 58g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 607mg | Potassium: 1337mg | Fiber: 5g | Sugar: 10g | Vitamin A: 790IU | Vitamin C: 21.8mg | Calcium: 113mg | Iron: 4mg