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Mediterranean Chicken Pesto Pasta
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5 from 1 vote

Mediterranean Chicken Pesto Pasta

This quick and delicious Mediterranean Chicken Pesto Pasta is a colorful dish perfect to serve for either lunch or dinner.
Prep Time15 minutes
Cook Time15 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Lunch, Main Course, Salad
Cuisine: Fusion, Mediterranean
Keyword Backyard Party, Chicken, Comfort Food, Healthy, Low Sodium, Pasta, Poultry, Quick & Easy, Summer Food

Ingredients

  • 2 large chicken breasts, cut into bite-sized pieces
  • ground Himalayan sea 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
  • 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.
  • In a large skillet over medium-high heat, add oil and butter.
  • 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.