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mediterranean chicken pesto pasta

Recipe by
Francine Lizotte
Surrey South, BC

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

method Stove Top

Ingredients For mediterranean chicken pesto pasta

  • 2 lg
    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
  • 1 Tbsp
    clarified butter
  • 1 c
    red onions, diced
  • 1/2 c
    red peppers, diced
  • 1/2 c
    yellow peppers, diced
  • 2 lg
    cloves garlic, pressed
  • 3/4 c
    low-sodium chicken broth
  • 1/4 c
    dry white wine
  • 3/4 c
    italian pesto (recipe pesto part one)
  • 1/2 Tbsp
    italian seasoning
  • 1/4 tsp
    red pepper flakes
  • 3/4 lb
    (12 oz.) asparagus, tough ends removed, cut into 1-inch pieces and blanched
  • 1 c
    cherry tomatoes, washed and halved
  • 1 can
    (2 oz.) sliced black olives, drained
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    lemon zest
  • 1 lb
    (10 oz.) penne rigate, cooked
  • 1 c
    grana padano cheese (substitute parmigiano-reggiano), grated

How To Make mediterranean chicken pesto pasta

  • 1
    Generously season the chicken pieces with ground sea salt and freshly ground black pepper; set aside.
  • 2
    In a large skillet over medium-high heat, add oil and butter.
  • 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.
  • 4
    Reduce the heat to medium and add onions; sauté for 1 minute.
  • 5
    Add red peppers and yellow peppers; sauté 1 minute.
  • 6
    Add pressed garlic and sauté for 1 minute.
  • 7
    Pour in chicken broth and dry white wine. Stir to combine and bring the mixture to a simmer.
  • 8
    Add Italian pesto, stir it into the mixture and cook it down a little bit, 1 ½ minutes.
  • 9
    Season with Italian seasoning and red pepper flakes; cook for 1 minute.
  • 10
    Add blanched asparagus and return the chicken including any accumulated juices; mix it well and cook for 1 minute.
  • 11
    Add cherry tomatoes, sliced black olives, lemon juice and lemon zest; stir well. Add cooked penne rigate and gently stir until well mixed.
  • 12
    Add half of the cheese, blend it well and add the remaining cheese; stir until incorporated. Serve immediately.
  • 13
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