Chicken Pesto Pasta
Serves: 4
Total: 35 min
Prep: 20 min
Cook: 15 min
4.5
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Recipe Preparation
- 1.25 lbs. chicken breast, sliced into thin cutlets
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 2 cloves garlic, grated
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups pasta
- Drizzle of olive oil
- 1 tbsp olive oil (for pesto)
- 1 cup basil
- 3 tbsp lemon juice (for pesto)
- 1–2 cloves garlic, minced (for pesto)
- 1/4–1/2 cup walnuts
- Pinch of salt (for pesto)
- Tomatoes or red onion to grill
- Fresh basil for garnish
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Step Description
1
To prepare the chicken marinade, combine olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper in a bowl. Toss the chicken cutlets in the marinade and let them marinate for 10 minutes.
2
Meanwhile, combine pesto ingredients in a food processor or blender and blend to your desired consistency. For a rustic version, chop basil and walnuts together and mix with the remaining pesto ingredients.
3
Heat a grill to medium and oil the grates. Grill the chicken cutlets for 1–2 minutes per side, brushing with marinade, then flip again for grill marks. Close the lid and cook for about 5 minutes, or until the internal temperature reaches 165°F using your
ThermoPro TP03H Instant-Read Meat Thermometer
. Let rest for 10 minutes before slicing against the grain.
4
To grill vegetables, lightly toss tomatoes and red onion slices in olive oil and place on the grill. Grill until marked and tender. Avoid overcooking the tomatoes.
5
Boil the pasta according to package instructions. Drain and rinse under cold water, then drizzle with olive oil and toss with ¾ of the pesto.
6
Plate the pasta and top with grilled chicken and vegetables. Spoon the remaining pesto over the dish and garnish with chopped basil. Enjoy!
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