June 7, 2012

Chicken Pine Nut Pesto Pasta

Have you ever found yourself in one of those tormenting cooking ruts. Not sure what to cook for dinner? Tired of the same old recipes on rotation? Well, I have the world's fastest and tastiest recipes for you to try!

I am not sure why it has taken me a bazillion trillion years to post one of my most beloved and frequently used recipes...

...but today's the day!

Let me preface this recipe by giving you a scope of how much this recipe is adored. Whenever I ask Mr. Adam what I should make for a dinner date night, chicken pesto is always his answer. Always. Every single time.

I've made this for dinner parties, passed the super easy recipe on to family and friends, and it's always universally loved.

I have a sneaking suspicion that it's because this is a hearty bowl of delicious comfort food, and it's ready in less than 30 minutes. You can't beat a relatively hands off recipe that's sure to please, right?

I hope you give it a try... and let me just tell you, next day leftovers are to die for (and I'm not a leftover kind of gal!).

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{ Chicken Pine Nut Pesto Pasta }




Ingredients:

- 1 container Buitoni Pesto Sauce
- 1/2 box of whole wheat thin spaghetti
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts
- salt and pepper to taste
- 2 boneless skinless chicken breasts
- Kraft Caesar Vinaigrette with Parmesan Marinade (or marinade of choice)



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Directions:

 1) Marinate chicken breast in the Kraft marinade so that chicken is coated in a bowl or Ziploc bag. I recommend 20-30 minutes, or you can prepare it in the morning for dinner in the evening.

2) Preheat oven to 350 degrees. Line baking sheet with foil that is sprayed lightly with olive oil cooking spray to prevent sticking. Bake chicken for 30 minutes.

3) Boil pasta following cooking directions on the package.

4) When ready, drain water from pasta. Add the container of pesto and the Parmesan cheese.

5) Once chicken is ready, cube it into small bites. Add chicken and pine nuts to the pasta and fold in gently. Salt and pepper pasta to taste... and voila!

Makes 2-3 servings.

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** Speedy Tip **

In a hurry?
Feel free to buy a rotisserie chicken, carve out the chicken breasts from the whole chicken, remove skin and cube! This is an extra awesome way to make an 8-10 minute dinner when you're pressed for time!

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Bon Appetit!





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PS - Want to gain new followers?! Need some blog exposure?

Click HERE to visit my weekly Mingle Monday blog hop! Open all week long! :)

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2 comments:

  1. This looks delish..and easy! I found a great recipe for pesto at espressoandcream.com that uses walnuts instead of pinenuts (because pinenuts are so darn expensive!). It's my go-to pesto now. I should try it with chicken!

    ReplyDelete
  2. I love pesto, so this recipe is definitely a hit in my book!! Thanks for sharing :-) .

    ReplyDelete

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