Mediterranean Chicken Pesto Pasta
When you look on the internet for pasta dish ideas, there are probably a million recipes out there from bloggers like me. I have at least 50 recipes that I posted so far like Lamb Ragù, Penne alla Vodka, Pastitsio, German Spätzle, Smoked Salmon Fettuccine Alfredo, Gnudi, Tuna Casserole, and many, many more.
I love pasta but during the summer time, I don’t eat as much. The odd time I might make my Mac and Cheese but usually it’s either my Classic Pasta Salad, Greek Tuna Pasta Salad or this featured one… Mediterranean Chicken Pesto Pasta! This is so delicious! With fresh ingredients and seasonings along with chicken and pasta, this is a satisfying meal perfect to enjoy during the summer months…
As the title suggests, there is pesto in it. Last year, I shared part one of Pesto 8 Ways – by the way, the second part of Pesto 8 Ways is coming up next month on September 1st. The first 4 recipes were Basic, Italian, Asian and Mexican. In the making of my Mediterranean Chicken Pesto Pasta, I use the Italian Pesto recipe along with my homemade Italian seasoning… it’s so tasty!
It’s a quick recipe as long as there are a couple of ingredients already prepped ahead. Blanching Asparagus is one of them but it can be done at the same time when sautéing the chicken. The most important one is the pasta. It has to begin cooking prior to starting with the recipe. If it’s done, drained and the cooked pasta is sitting in a colander, a good kitchen tip to prevent it from sticking together – is to pour some oil on it, stir and repeat until the noodles are lightly coated.
If you’re a pasta lover, you’ll be craving some this season so make this flavorful Mediterranean Chicken Pesto Pasta. This dish is so fresh and certainly another “summer” favorite to add to your folder.
Bon Appétit!
Check out these other delicious pasta recipes…
– Spicy Sausage Penne all’Arrabbiata
– Creamy Shrimp Linguine
– Spaghetti alla Carbonara
– Smoked Salmon Fettuccine Alfredo
– Hamburger Helper Copycat
– Singapore Noodles
– Gnudi aka Malfatti
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza
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Mediterranean Chicken Pesto Pasta
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Ingredients
- 2 large chicken breasts, cut into bite-sized pieces
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 1 cup red onions, diced
- 1/2 cup red peppers, diced
- 1/2 cup yellow peppers, diced
- 2 large cloves garlic, pressed
- 3/4 cup low-sodium chicken broth
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 3/4 cup Italian pesto see Recipe
- 1/2 tbsp. Italian seasoning see Recipe
- 1/4 tsp. red pepper flakes
- 3/4 lb. (12 oz.) asparagus, tough ends removed, cut into 1-inch pieces and blanched tips & tricks
- 1 cup cherry tomatoes, washed and halved
- 1 can (2 oz.) sliced black olives, drained
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. lemon zest
- 1 lb. (10 oz.) penne rigate, cooked
- 1 cup Grana Padano cheese (substitute Parmigiano-Reggiano), grated
Directions
- Generously season the chicken pieces with ground sea salt and freshly ground black pepper; set aside.
- When hot, add chicken and sauté until no longer pink, about 5 minutes. Remove from the pan using a slotted spoon and set aside.
- Reduce the heat to medium and add onions; sauté for 1 minute.
- Add red peppers and yellow peppers; sauté 1 minute.
- Add pressed garlic and sauté for 1 minute.
- Pour in chicken broth and dry white wine. Stir to combine and bring the mixture to a simmer.
- Add Italian pesto, stir it into the mixture and cook it down a little bit, 1 ½ minutes.
- Season with Italian seasoning and red pepper flakes; cook for 1 minute.
- Add blanched asparagus and return the chicken including any accumulated juices; mix it well and cook for 1 minute.
- Add cherry tomatoes, sliced black olives, lemon juice and lemon zest; stir well. Add cooked penne rigate and gently stir until well mixed.
- Add half of the cheese, blend it well and add the remaining cheese; stir until incorporated. Serve immediately.
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