Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts (cut into bite sized pieces)
  • salt and pepper to taste
  • 1 1/2 teaspoons minced garlic
  • 3/4 teaspoon Italian seasoning
  • 12 ounces short pasta (such as farfalle)
  • 1 cup basil pesto (look for it in the refrigerated section)
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon chopped fresh parsley (can also use basil)

Instruction

  • Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
  • Heat the olive oil in a large pan over medium high heat.
  • Place the chicken in the pan and season with salt and pepper to taste.
  • Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
  • Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
  • Add the cherry tomatoes and gently fold them into the pasta.
  • Sprinkle with parmesan cheese and parsley. then serve.