Fresh Chicken And Veggie Pesto Pasta Recipe

Name: Fresh Chicken And Veggie Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb boneless skinless chicken breast, cut into pieces; 1 small zucchini; 1 small yellow squash; 1 green bell pepper; 1 tomatoes; 10 ounces whole wheat pasta; 1 1/2 cups fresh basil; 1/4 cup pine nuts; 1 large garlic clove (or however much garlic you like); 1/4 cup parmesan cheese; 1/4 cup olive oil; salt; pepper

Servings: persons

1/2 lb boneless skinless chicken breast, cut into pieces
1 small zucchini
1 small yellow squash
1 green bell pepper
1 tomatoes
10 ounces whole wheat pasta
1 1/2 cups fresh basil
1/4 cup pine nuts
1 large garlic clove (or however much garlic you like)
1/4 cup parmesan cheese
1/4 cup olive oil
salt
pepper

1
add all the pesto ingredients to a food processor, except the olive oil. Pulse and blend well. Slowly drizzle in the oil. You can decide how much oil you want in your pesto. You can also add water or chicken broth if you want it a bit saucy.
2
Cook pasta in boiling water. While the pasta cooks: Saute the chicken in the pan with 1 TBS of olive oil until browned and done, about 5-8 minutes depending on size of pieces. Remove chicken from the pan.
3
Cut up all the veggies and add then to the pan. Saute until crisp tender, about 5 minutes.
4
Drain pasta.
5
In a large pot or bowl, combine the pasta, chicken, sauteed veggies and pesto. Stil together until combined well. Add cut up tomato, stir to combine, plate and serve.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb boneless skinless chicken breast, cut into pieces, 1 small zucchini, 1 small yellow squash, 1 green bell pepper, and more.

Yes, Fresh Chicken And Veggie Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Chicken And Veggie Pesto Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions