Description
This Chicken & Vegetable Penne with Parsley-Walnut Pesto is a delicious and satisfying pasta dish that combines tender chicken, colorful vegetables, and a vibrant homemade pesto sauce. Perfect for a family dinner or a gathering with friends, this recipe is sure to impress with its flavors and textures.
Ingredients
Scale
Penne Pasta:
- 12 ounces penne pasta
Chicken:
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables:
- 2 tablespoons olive oil, divided
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
Parmesan Cheese:
- 1/2 cup grated Parmesan cheese
Seasoning:
- Salt and black pepper to taste
Parsley-Walnut Pesto:
- 2 cups fresh parsley, packed
- 1/2 cup walnuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- Juice of 1/2 lemon
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions
- Cook the Penne Pasta: Boil penne pasta until al dente, then drain and set aside.
- Sauté Chicken: Cook seasoned chicken pieces until golden brown and cooked through.
- Sauté Vegetables: Sauté zucchini, bell pepper, and cherry tomatoes until tender.
- Make Pesto: Blend parsley, walnuts, garlic, Parmesan, olive oil, lemon juice, red pepper flakes, and salt to make the pesto.
- Combine: Toss pasta with chicken, vegetables, and pesto, adding reserved pasta water to coat evenly.
- Serve: Garnish with extra Parmesan and serve warm.
Notes
- You can substitute basil for parsley or pine nuts for walnuts.
- For a lighter option, use whole wheat or gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and enjoyed cold as a pasta salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 65 mg
