Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Prep: 20 min., Cook: 23 min., Cool: 5 min.

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat nuts in a 10-inch nonstick skillet over medium-low heat, stirring often, 3 minutes or until toasted and fragrant. Remove from heat, and let cool 5 minutes.

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  • Cook pasta according to package directions; drain, reserving 1/4 cup pasta water.

  • Meanwhile, process walnuts and garlic in a blender or food processor 10 seconds or until finely chopped. Add basil, parsley, and 2 tablespoons buttery spread; process 30 seconds or until blended.

  • Melt remaining 1 tablespoon buttery spread in skillet over medium heat; add chicken, and cook, stirring occasionally, 6 to 7 minutes or until lightly browned. Remove chicken from skillet.

  • Add zucchini and bell pepper to skillet, and cook over medium heat, stirring occasionally, 4 minutes or until tender. Return chicken and any accumulated juices to skillet, and cook 1 minute or until chicken is done. Toss hot penne with chicken mixture, pesto, and reserved pasta water. Garnish, if desired.

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