Description
Whip up a vibrant Spring dinner! This Light Pesto Chicken Pasta combines tender chicken, al dente pasta, fresh spinach, and sweet tomatoes in a light basil pesto.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz (about 2 cups) short pasta (e.g., penne, fusilli)
- 1/2 cup light basil pesto
- 1 pint (about 2 cups) cherry tomatoes, halved
- 3 cups fresh spinach
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
- Step 2: While pasta cooks, heat olive oil in a large skillet or pan over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot pan and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
- Step 3: In the same pan, add the halved cherry tomatoes and sauté for 2-3 minutes until they begin to soften. Add the fresh spinach and cook for another 1-2 minutes until it wilts.
- Step 4: Return the cooked chicken and drained pasta to the pan with the vegetables. Add the light basil pesto and fresh lemon juice. If the pasta seems too dry, add a splash of the reserved pasta water to loosen the sauce.
- Step 5: Toss everything together until well combined and heated through. Taste and adjust seasoning with additional salt and pepper if needed before serving immediately.
Notes
- Keep any leftover pesto chicken pasta in an airtight container in the refrigerator for up to 3-4 days, making it perfect for a healthy lunch the next day.
- When reheating, gently warm the pasta on the stovetop with a splash of reserved pasta water (if you have any left) or a little chicken broth to revive the sauce and prevent dryness.
- For an extra fresh touch, garnish each serving with a few fresh basil leaves and a light dusting of grated Parmesan cheese, or pair it with a crisp side salad.
- Don't underestimate the power of fresh lemon juice; adding it right at the end with the pesto truly brightens the entire dish, enhancing all those lovely spring flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl (approx. 400g)
- Calories: 550
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 5g