Bow-Tie Pasta with Chicken and Pesto

Bow-Tie Pasta with Chicken and PestoRecipe

Photo: Jonny Valiant; Styling: Kate Parisian

For a fresh pasta dish, toss bow-tie pasta with chicken, pesto, and red pepper strips. 

Serves 6

Cost per Serving:



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Salt and pepper
4 boneless, skinless chicken breast halves (about 1 1/2 lbs. total)
2 tablespoons olive oil
12 ounces bow-tie pasta
1/2 cup prepared pesto
1 12-oz. jar roasted red peppers, drained, cut into thin strips (about 1 1/4 cups)
Grated Parmesan for serving, optional


Hands-on: 15 Minutes
Total: 30 Minutes

1. Bring a pot of salted water to a boil. Season chicken with salt and pepper. Warm oil in a large skillet over medium-high heat. Cook chicken until no longer pink inside, 5 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then cut into 1/2-inch pieces.

2. Add pasta to boiling salted water and cook until done, about 11 minutes or as package label directs. Drain well, return to pot and stir in pesto. Add chicken and red-pepper strips. Toss and season with salt and pepper. Sprinkle with grated Parmesan, if desired, and serve.

Created date

August 2015

Nutritional Information

Calories 487
Fat 18 g
Satfat 4 g
Protein 36 g
Carbohydrate 45 g
Fiber 2 g
Cholesterol 79 mg
Sodium 524 mg