Prep Time
15 Mins
Cook Time
15 Mins
Yield
4 Servings

How to Make It

Step 1

In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.

Step 2

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.

Step 3

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.

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