Make an easy 6-ingredient pasta dish for dinner by tossing fettuccine or spaghetti with tender chunks of chicken, tomatoes, and prepared pesto.
1 pound fettuccine, linguine or spaghetti
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 (6 oz.) boneless, skinless chicken breasts
S alt and pepper
18 cherry tomatoes
1/2 cup prepared pesto
How to Make It
In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.
Great easy go to recipe that you can change up to suit your taste. I slice the chicken into thin strips first and cook in olive oil. I've found that the pasta water can make the dish too starchy so I suggest substituting with chicken broth. It adds more flavor as well. I add a bag of baby spinach at the end with the pesto, it looks like a lot but it quickly cooks down. Next time I will sauté some asparagus with the tomatoes. Use a really good brand of pesto it costs a few dollars more but it has less gmo's (compare with the commercial brand and you'll see what I mean) it makes a big difference in taste. Add more chicken broth at the end if it seems too dry.
love this! roasted gourmet cherry & cherub tomatoes, used 8 ozs fiori pasta. sautéed chicken in olive oil. ended up using the whole container of buitoni pesto and was perfect. husband went back 3 times….would serve to company.
I added capers, artichoke hearts, breaded chicken, and I drizzled on a balsamic reduction glaze, just to counter act the bitterness or the whole thing. Turned out great! So easy to make and good left overs if you have any.
I added some toasted pine nuts, switched olive oil for the butter, and added some garlic in the oil as I cooked the chicken. I can't wait to make this again, with some more veggies in the dish. Super easy!
I love this recipe and make it all of the time, of course, like everyone else, I have my own changes. I do not use the extra water in my recipe and I also cut my chicken in cubes and then cook it. Great recipe!!
I also cooked the chicken in olive oil. I cut the raw chicken into chunks and dredged them in flour, salt and pepper and cooked it. I added a little extra pesto sauce (Buitoni) and it was fantastic. My husband who isn't a pasta or tomato person thought it was delicious. I will be making this again very soon!