Mediterranean Chicken Pesto Pasta
This quick and delicious Mediterranean Chicken Pesto Pasta is a colorful dish perfect to serve for either lunch or dinner.
Ingredients
- 2 large chicken breasts, cut into bite-sized pieces
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 1 cup red onions, diced
- ½ cup red peppers, diced
- ½ cup yellow peppers, diced
- 2 large cloves garlic, pressed
- ¾ cup low-sodium chicken broth
- ¼ cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- ¾ cup Italian pesto see Recipe
- ½ tbsp. Italian seasoning see Recipe
- ¼ tsp. red pepper flakes
- ¾ lb. (12 oz.) asparagus, tough ends removed, cut into 1-inch pieces and blanched tips & tricks
- 1 cup cherry tomatoes, washed and halved tips & tricks
- 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 tips & tricks
- 2 tbsp. pine nuts optional
Directions
- Generously season the chicken pieces with ground sea salt and freshly ground mixed peppercorns; 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.