Chicken and Roasted Tomato Pesto Pasta
Savory Chicken Pasta with Roasted Tomato Basil Pesto
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 teaspoon smoked paprika
Salt and black pepper to taste
3 cups cherry tomatoes
3 cloves garlic, peeled
1/3 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons toasted sunflower seeds (or pine nuts if preferred)
2 tablespoons olive oil (for pesto)
8 oz whole wheat penne pasta
1/4 cup pasta water (reserved)
Fresh basil and Parmesan for garnish
Directions:
Preheat oven to 400°F (200°C). Place cherry tomatoes and garlic on a baking sheet. Drizzle with olive oil, season lightly with salt, and roast for 20 minutes until blistered and tender.
While tomatoes roast, season chicken breasts with smoked paprika, salt, and pepper. In a skillet over medium heat, heat 2 tablespoons of olive oil. Cook chicken for 6-7 minutes per side or until golden and cooked through. Let rest, then slice.
Cook pasta according to package directions. Reserve 1/4 cup of the pasta water, then drain and set aside.
In a food processor, combine roasted tomatoes, garlic, basil, Parmesan, sunflower seeds, and 2 tablespoons olive oil. Blend until smooth, adding reserved pasta water for a creamier consistency if needed.
Toss pasta with roasted tomato pesto until evenly coated. Top with sliced chicken, fresh basil, and extra Parmesan.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 495 kcal | Servings: 4 servings