Description
How to make light pesto pasta with chicken, fresh basil, and tender vegetables that’s perfect for healthy spring dinners ready in 30 minutes.
Ingredients
Scale
Pasta and Protein
- 12 oz whole wheat penne pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
Light Pesto Sauce
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts, toasted
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 cup low-sodium chicken broth
Spring Vegetables
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas, thawed
- 1/4 cup fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season Chicken: Pat chicken pieces dry and season with salt and pepper. Even seasoning now means perfectly flavored bites later – don’t rush this step.
- Make Pesto: In food processor, pulse basil, pine nuts, and garlic until chopped. Add Parmesan, olive oil, lemon juice, and broth. Process until smooth and creamy.
- Cook Chicken: Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken 5-6 minutes until golden and cooked through. Remove and set aside.
- Sauté Vegetables: Add remaining oil to same pan. Cook zucchini 2-3 minutes until crispy-tender. Add tomatoes and cook 1 minute until they start releasing juices.
- Combine Everything: Return chicken to pan with vegetables. Add drained pasta, pesto, and peas. Toss gently, adding pasta water as needed for perfect consistency.
- Finish Dish: Remove from heat and stir in fresh parsley. Taste and adjust seasoning. Serve immediately while warm with extra Parmesan if desired.
Notes
- Don’t skip reserving pasta water – it’s essential for perfect sauce consistency.
- Store leftover pesto with plastic wrap pressed directly on surface to prevent browning.
- Chicken can be substituted with shrimp or left out entirely for vegetarian version.
- Pesto can be made up to 3 days ahead and stored in refrigerator.
- Add vegetables at the end to maintain their crispy texture and bright color.
- Taste and adjust seasoning before serving – fresh herbs need proper salt balance.
Allergy Information: Dairy, Tree Nuts, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g