Follow by Email


Pesto Pasta with Grilled Chicken

Pesto Pasta with Grilled Chicken

2 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
16 oz farfalle pasta
1 cup basil pesto (homemade or storebought)
1 cup cherry tomatoes, halved
1/4 cup fresh basil, cut into thin strips (i.e. chiffonade)
Parmesan cheese (optional)

  • Season the chicken breasts with salt and pepper.
  • Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and slice into strips.
  • Meanwhile, boil the pasta until al dente according to the package instructions. (Note: I usually cook the pasta for 1-2 minutes less than the package suggests so that the pasta still has some texture.)
  • etc
  • etc

  • For Full Instruction:

    Rated 4/5 based on 25 Votes

    No comments:

    Post a Comment