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

Fresh pesto sauce

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

Directions

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

Fresh Pesto

Fresh Pesto Sauce

I have wanted to make homemade pesto sauce for years but never had the time or the excess basil but this summer I planted lots and lots of basil so I could finally make my very own pesto! Tonight I conquered the mission. I was amazed with how quick, easy and fresh it turned out. I had no complaints other than it made my breath stink ha ha.

Here is what you will need

3 cups of fresh basil

1/3 cup plus 2 tablespoons of extra virgin olive oil

1/3 cup pine nuts

3 cloves of garlic minced

½ cup of grated Parmesan cheese

Sea salt and pepper to taste

Directions

In a food processor add in all ingredients except the last 2 tablespoons of extra virgin olive oil. Process until smooth. Turn off food processor and scrape the sides. Add in the last 2 tablespoons of olive oil. Process again.

Enjoy!

Pesto can be stored in the fridge for up to 5 days or in the freezer for 4 months!