Fresh Chicken And Veggie Pesto Pasta – a delicious recipe with chicken breast, zucchini, yellow squash, green bell pepper, tomatoes, whole wheat pasta. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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
32
g
Fat
69
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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