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Chicken Pesto Pasta

Posted by Elisa Taub
Chicken Pesto Pasta

Serves 15 (with some seconds/leftovers)

Prep Time: minutes
Cook Time: 1 hour minutes

Super easy to make, and looks so gourmet, this pasta dish is always a crowd pleaser. Plus it’s great for parties because you can double or triple it depending on the size of your group. Serve with a salad and garlic bread and you have a complete meal.

Only two of you for dinner? Halve the recipe and save the leftovers to serve as a cold pasta salad for tomorrow’s lunch. Yummy.

1 box Penne Pasta
1 - 7 ounce container Buitoni Pesto with Basil (you can use reduced fat package)
4 boneless Chicken Breasts cut into small pieces
3 Bed Peppers cut into strips
Parmesan Cheese finely grated
Extra Virgin Olive Oil

Generously cover bottom of frying pan with olive oil. Add in cut up chicken and red peppers. Cook on medium heat until red peppers are tender and chicken is cooked through. Keep warm.

Cook Pasta in boiling water until desired texture and then drain. Do not rinse with water.

Return pasta to pot. While pasta is still hot, add cooked chicken and red peppers (along with any extra olive oil left in the pan) and pesto. Add parmesan cheese to taste. Stir together until well mixed.



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