Thursday, August 14, 2014

Balsamic Pesto Chicken Pasta

Balsamic Pesto Chicken Pasta

This recipe takes a little bit more prep time than most nights because you will need to make your own pesto sauce. Nothing too major but realize this ahead of time. Or go for store bought but I promise the homemade will taste better.

Here is what you will need
1 box of wheat penne pasta
2 boneless skinless chicken breasts
Sea salt and pepper to taste
Extra virgin olive oil
Balsamic vinegar
3 garlic cloves
5 ripe Roma tomatoes
1/3 cup of kalamata olives

First blend your homemade pesto sauce before beginning
In a large skillet cover the bottom of the pan with olive oil and balsamic vinegar and heat on medium high
Cut chicken breast into bite size pieces and place into the skillet
Salt and pepper the chicken and brown the chicken. After 3 minutes place in the fresh minced garlic
You may need to drain the pan if there becomes too much juice from the chicken. This will help speed up the browning process
Aside boil water and prepare the pasta according to the package
Meanwhile add in diced Roma tomatoes and allow them to cook down for about 3 minutes
Next add in the olives (optional) and 1/3 cup of pesto sauce
Allow to simmer for a few minutes
After draining the noodles add in the remaining pesto sauce that you had made earlier.
Combine pasta into the chicken mixture - allow it to sit for a few minutes then enjoy! 

Enjoy! Serves 4

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