Ingredients

The following ingredients have 6 Servings
  • 8 oz. whole wheat penne pasta
  • 1/8-1/4 teaspoon salt
  • 3 tablespoons olive oil (divided)
  • 1.5 lbs. boneless skinless chicken breast ((cut into 1-inch chunks))
  • 1 tablespoon Italian seasoning
  • 1 medium yellow onion (chopped)
  • 3 cloves garlic
  • 1/2 cup chicken broth
  • 10 oz. cherry tomatoes (sliced in half)
  • 3 tablespoons starchy water
  • 6 tablespoons pesto (divided)
  • 1/8 teaspoon ground black pepper
  • toppings: fresh basil and parmesan cheese

Instruction

  • First, fill a large pot about 3/4 of the way full of water and add about 1/8-1/4 teaspoon of salt to the water. Bring to a boil.
  • Add pasta and let the pasta cook for about 7-9 minutes or until pasta is al dente. Remove about a 1/4 cup of starchy pasta water and set it aside for later.
  • Strain the water from the pasta and set it aside for later.
  • Next, heat a large skillet pan over medium/high heat. Add two tablespoons of olive oil to the pan once it's hot.
  • When olive oil is fragrant, add chicken and Italian seasoning. Cook the chicken for about 4-6 minutes or until chicken is fully cooked. Remove from the pan.
  • Add another tablespoon of olive oil to the same pan and then add the onions. Cook for about 2 minutes, stirring frequently.
  • Next, add the garlic to the onions. When garlic is fragrant add the chicken broth to the pan.
  • Cook mixture for 3-4 minutes until the broth reduces to half and then add cherry tomatoes and let them cook for 2 minutes.
  • Finally, add starchy water and pesto to the pan and bring the mixture to a boil.
  • Lastly, add cooked chicken and pasta to the pan. Mix until all ingredients are covered with pesto sauce.
  • Season with ground pepper and top with fresh basil and parmesan cheese.