Description
Whip up a vibrant Spring dinner with this Light Pesto Chicken Pasta! Tender chicken and al dente whole wheat pasta meet fresh, garlicky pesto. Quick to make, it’s a healthy weeknight win.
Ingredients
Scale
- 8 ounces (about 2 cups dry) whole wheat penne or fusilli pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup light basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 lemon, juiced
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions in salted water until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Step 2: While the pasta cooks, heat the olive oil in a large skillet or non-stick pan over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes until slightly softened. Then, add the fresh spinach and cook, stirring, until it wilts, about 1-2 minutes.
- Step 4: Return the cooked chicken to the skillet with the vegetables. Add the cooked and drained pasta, light basil pesto, and lemon juice. Toss everything together until well combined. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
- Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately as a light and healthy spring dinner.
Notes
- To keep this dish fresh for lunch, store any leftovers in an airtight container in the refrigerator for up to 3 days, noting the pasta may absorb some of the sauce over time.
- When reheating, gently warm the pasta on the stovetop over low heat or in the microwave, adding a splash of water or a bit of chicken broth to restore the sauce's creamy consistency and prevent the chicken from drying out.
- Enhance your meal by serving this vibrant pasta with a sprinkle of fresh Parmesan cheese and a side of crusty bread to soak up any extra delicious pesto sauce.
- For the most luscious sauce, remember that reserved pasta cooking water is key – it helps emulsify the pesto, creating a smooth, velvety coating for your pasta that isn't too thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 565
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 4g