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Pesto Pasta w/ Chicken & Tomatoes
by Jes Mostek
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Pesto Penne with Chicken and Tomatoes
by Jes Mostek
serves: 4

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  This meal will be ready in about 10 minutes and can easily be doubled (tripled) for a crowd and it'll take no more time (except to boil the water)!

Plus this is one of those meals that is both delicious and nutritious. To make it even healthier, choose whole wheat pasta.

Just eyeball the measurements for the chicken and pasta.
  1/2 (16 oz.) box   pasta
  1/2 c.   prepared pesto sauce
  2 T.   olive oil
  1/2 lb.   chicken breast meat
  4   roma tomatoes
    salt and pepper to taste
  Fill a stock pot about half-full with water, add a or two pinch of salt, cover and heat over high heat until the water reaches a boil. When the water comes to a boil, remove the lid and add the pasta (I prefer penne or fettucini) to the pot. Cook, uncovered, until the pasta is tender, about 5-8 minutes (refer to the package for more accurate cooking times). Drain and toss with the pesto sauce.

Meanwhile, preheat oil in a skillet over medium heat.

Rinse and pat dry the chicken meat. With a sharp knife, cut the chicken breast meat into bite-sized pieces. Add to the preheated skillet. Cook the meat over medium heat, turning occasionally, until the meat is browned and cooked through (about 8 minutes).

While the meat is cooking, with a very sharp knife, slice the tomatoes into 1/2" slices.

When the meat is cooked, add the tomatoes and heat for about a minute, stirring as little as possible. Add the meat mixture to the pesto-covered pasta. Toss and serve with fresh-cracked pepper and salt to taste.

  • Dairy Free
  • Ethnic Foods
  • Fall/Winter
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Main Dishes
  • Pasta/Rice/Potatoes
  • Poultry
  • Smart Budget Foods
  • Spring/Summer
  • Uses up Left-overs

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