mediterranean chicken pesto pasta

Name: MEDITERRANEAN CHICKEN PESTO PASTA
Cuisine: Canadian
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 tablespoon(s) olive oil; 1 tablespoon(s) clarified butter; 1 cup(s) red onions, diced; 1/2 cup(s) red peppers, diced; 1/2 cup(s) yellow peppers, diced; 2 large cloves garlic, pressed; 3/4 cup(s) low-sodium chicken broth; 1/4 cup(s) dry white wine; 3/4 cup(s) italian pesto (recipe pesto part one); 1/2 tablespoon(s) italian seasoning; 1/4 teaspoon(s) red pepper flakes; 3/4 pound(s) (12 oz.) asparagus, tough ends removed, cut into 1-inch pieces and blanched; 1 cup(s) cherry tomatoes, washed and halved; 1 can(s) (2 oz.) sliced black olives, drained; 1 tablespoon(s) freshly squeezed lemon juice; 1 teaspoon(s) lemon zest; 1 pound(s) (10 oz.) penne rigate, cooked; 1 cup(s) grana padano cheese (substitute parmigiano-reggiano), grated

19 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 23, 2022

This quick and delicious colorful dish is perfect to serve for either lunch or dinner.

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A gorgeous pasta dish made with chicken, fresh vegetables, pesto and seasonings.

prep time

cook time

method Stove Top

yield

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 tablespoon olive oil
1 tablespoon 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 (recipe pesto part one)
1/2 tablespoon italian seasoning
1/4 teaspoon red pepper flakes
3/4 pound (12 oz.) asparagus, tough ends removed, cut into 1-inch pieces and blanched
1 cup cherry tomatoes, washed and halved
1 can (2 oz.) sliced black olives, drained
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 pound (10 oz.) penne rigate, cooked
1 cup grana padano cheese (substitute parmigiano-reggiano), grated

How To Make mediterranean chicken pesto pasta

Step 1

Generously season the chicken pieces with ground sea salt and freshly ground black pepper; set aside.

Step 2

In a large skillet over medium-high heat, add oil and butter.
Step 3

When hot, add chicken and sauté until no longer pink, about 5 minutes. Remove from the pan using a slotted spoon and set aside.
Step 4

Reduce the heat to medium and add onions; sauté for 1 minute.
Step 5

Add red peppers and yellow peppers; sauté 1 minute.
Step 6

Add pressed garlic and sauté for 1 minute.
Step 7

Pour in chicken broth and dry white wine. Stir to combine and bring the mixture to a simmer.
Step 8

Add Italian pesto, stir it into the mixture and cook it down a little bit, 1 ½ minutes.
Step 9

Season with Italian seasoning and red pepper flakes; cook for 1 minute.
Step 10

Add blanched asparagus and return the chicken including any accumulated juices; mix it well and cook for 1 minute.
Step 11

Add cherry tomatoes, sliced black olives, lemon juice and lemon zest; stir well. Add cooked penne rigate and gently stir until well mixed.
Step 12

Add half of the cheese, blend it well and add the remaining cheese; stir until incorporated. Serve immediately.
Step 13

To view this recipe on YouTube, click on this link >>>> https://youtu.be/kM-VM2G0J3o
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