Penne with Chicken and Pesto

Penne with Chicken and Pesto
Recipe type: entrees
  • 1 pound penne pasta
  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed or chopped fine
  • 2 boneless skinless chicken breasts, grilled or poached, cut into bite-size pieces
  • 1 cup pesto sauce (see recipe below)
  • ½ cup toasted pine nuts
  • Grated Parmesan
  1. Cook pasta in boiling, salted water until al dente.
  2. Reserve 1 cup of the pasta water.
  3. Drain, reserve and keep warm.
  4. In a large skillet or sauté pan set over medium-high heat, warm the oil for 1 minute.
  5. Add the garlic, cook and stir for 1 minute.
  6. Add the chicken to the pan and cook until just heated through.
  7. In a large bowl, toss the cooked pasta with the chicken.
  8. Add the prepared pesto sauce and toss to combine.
  9. Portion the pasta into heated pasta bowls.
  10. Top each portion with some of the pine nuts and grated Parmesan.
  11. Serve at once.

Penne with Chicken and Pesto
“This is one of the easiest recipes to add to a pasta menu. Chances are you’ve already got the ingredients on-hand anyway.” — PT Editors
Recipe type: entrees
  • Pesto Sauce
  • 2 cups loosely packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil
  • Salt & freshly ground pepper to taste
  1. Put the basil, garlic, cheeses and pine nuts in a food processor.
  2. Pulse the machine a number of times until the ingredients are thoroughly combined.
  3. With the motor running, slowly add the olive oil, salt and pepper.