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- 300g pasta (spaghetti, fettuccine, or penne) - 2 boneless, skinless chicken breasts - 1 cup fresh basil leaves - 1/4 cup toasted pine nuts - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup extra virgin olive oil - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - Zest and juice of 1 lemon To make this pesto pasta with grilled chicken, you need fresh and high-quality ingredients. I always choose the best pasta I can find. You can use spaghetti, fettuccine, or penne based on your liking. The chicken should be boneless and skinless for easy grilling. Fresh basil is key for the pesto's flavor, so I suggest using it directly from the market or your garden. For the pesto, I love using toasted pine nuts. They add a nice crunch and nuttiness. Grated Parmesan cheese gives the pesto a creamy texture, while garlic adds depth. Extra virgin olive oil makes everything smooth and rich. Don't forget salt and pepper to taste; they bring all the flavors together. The additional ingredients like cherry tomatoes and lemon zest make the dish pop with freshness. Halving the cherry tomatoes allows them to cook quickly and add a juicy burst. The lemon zest and juice brighten the dish, making it taste vibrant. This recipe is not just about taste; it’s about quality. I always aim for the best ingredients to create a flavorful delight. For the full recipe, check out the details outlined earlier. To make the pesto, start with fresh basil leaves. You need about one cup. Add the basil to a food processor. Next, toss in 1/4 cup of toasted pine nuts and 1/2 cup of grated Parmesan cheese. Then, add two minced garlic cloves and a pinch of salt. Pulse this mix until it is finely chopped. Now comes the fun part! With the processor running, slowly add 1/4 cup of extra virgin olive oil. This will help create a smooth and creamy texture. If it’s too thick, add a little more oil. Taste it and adjust salt and pepper as needed. Set your pesto aside for later. For the chicken, start with two boneless, skinless chicken breasts. Season them well with salt and pepper. You can also add your favorite herbs for extra flavor. Heat your grill to medium-high. Once hot, place the chicken on the grill. Cook for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F. This ensures it is safe to eat. When done, let the chicken rest for a few minutes before slicing. Now, let’s cook the pasta. Boil a large pot of salted water. Once boiling, add 300g of your pasta choice—spaghetti, fettuccine, or penne. Cook it according to the package instructions until it is al dente. This means it should be firm but not hard. Before draining, reserve 1/2 cup of the pasta water. This starchy water helps bind your dish. After draining, return the pasta to the pot. Add the pesto and mix well. For extra flavor, sauté 1 cup of halved cherry tomatoes in a bit of olive oil. Toss them in with the pasta and pesto. This adds color and a fresh taste to your dish. For the full recipe, check out the instructions above. Enjoy your flavorful delight! To make your pesto shine, add a secret ingredient: lemon zest. It brightens the flavor. You can also try adding a handful of spinach for extra nutrients. If you have leftover pesto, store it in a jar. Pour a thin layer of olive oil on top to keep it fresh. Seal the jar tightly and place it in the fridge. Use it within a week for the best taste. For juicy chicken, marinate it! A simple mix of olive oil, lemon juice, garlic, and herbs works great. Let it sit for at least 30 minutes. It helps the chicken soak up the flavor. When grilling, use a meat thermometer. Aim for 165°F to ensure it's cooked through. This way, you avoid dry chicken. Pesto pasta pairs well with grilled vegetables. Roasted bell peppers or zucchini enhance the dish. You can also add fresh cherry tomatoes for color and taste. If you have leftovers, store them in an airtight container. They make a quick meal for lunch the next day. Just reheat on the stove or in the microwave. For more ideas, check the Full Recipe. {{image_2}} You can easily make a vegetarian version of this dish. Instead of using chicken, try roasted vegetables. Zucchini, bell peppers, and asparagus work great. Simply chop them up, toss with olive oil, and roast until tender. You can also add protein alternatives like tofu. Just marinate it in some pesto for added flavor. Grill or sauté the tofu until golden brown. If you need a gluten-free option, there are many pasta choices. Look for pasta made from rice, quinoa, or lentils. These options cook well and taste great. Adjust the cooking method by boiling the pasta in salted water as usual. Be sure to check the package for cooking times, as they can differ from regular pasta. Want to take your dish to the next level? Add some sun-dried tomatoes or olives for a burst of flavor. These will give your pasta a unique twist. You can also experiment with different herbs in your pesto. Try adding parsley, cilantro, or even mint for a fresh taste. Each herb adds its own character to the dish. To store leftovers safely, let the dish cool to room temperature. Place the pasta and chicken in an airtight container. You can use glass or plastic containers for better freshness. Seal them well to prevent air from getting in. This helps keep the flavors intact. For freezing, separate the pesto from the pasta and chicken. Place the pasta in one container and the pesto in another. Use freezer-safe bags for easy storage. Freeze them for up to three months. When you're ready to eat, thaw the pesto and pasta in the fridge overnight. Reheat the pasta in a pot with a splash of water. Warm the pesto gently to maintain its flavor. In the fridge, your pesto pasta with grilled chicken stays fresh for about three to four days. Check for signs that the dish has gone bad, like a sour smell or mold. If you see any changes in color or texture, it's best to toss it. Enjoy your meal while it's fresh! To make homemade pesto, you need fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Here are the essential steps: - Blend the basil: Start with 1 cup of fresh basil leaves in a food processor. - Add nuts and cheese: Toss in 1/4 cup of toasted pine nuts and 1/2 cup of grated Parmesan cheese. - Mix in garlic: Add 2 cloves of minced garlic for flavor. - Process it: Pulse until finely chopped. - Add oil: With the processor running, slowly pour in 1/4 cup of extra virgin olive oil. - Season: Taste it and add salt and pepper as needed. This method gives you a fresh and vibrant pesto for your pasta. Yes, you can use store-bought pesto. Here are the pros and cons: - Pros: Saves time, consistent taste, and often comes in various flavors. - Cons: May contain preservatives, and the flavor might not match homemade. Using store-bought pesto can still make your dish tasty, but you miss out on the fresh flavor of homemade. You can easily substitute chicken in this recipe. Here are some great options: - Tofu: Firm tofu works well and absorbs flavors nicely. - Chickpeas: Canned or cooked chickpeas can add protein and texture. - Mushrooms: Grilled or sautéed mushrooms bring a rich, umami flavor. These alternatives cater to different dietary needs and still pair well with pesto pasta. This blog post covers everything you need to make a tasty pesto pasta dish. We explored key ingredients like chicken, basil, and pine nuts. I shared clear steps for preparing pesto, grilling chicken, and cooking pasta. You can adapt the dish with fun variations, like vegetarian or gluten-free options. Proper storage tips help keep your leftovers fresh. Remember, cooking can be fun and easy. Enjoy trying these recipes and make them your own!

Pesto Pasta with Grilled Chicken

Savor the deliciousness of Green Bliss Pesto Pasta with Grilled Chicken! This vibrant dish is bursting with fresh flavors, combining creamy pesto made from basil, Parmesan, and garlic with perfectly grilled chicken. Ideal for a quick weeknight dinner or a special gathering, this recipe is easy to follow and sure to impress. Click through to discover the full recipe and elevate your dining experience today!
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Ingredients
  

300g pasta (your choice: spaghetti, fettuccine, or penne)

2 boneless, skinless chicken breasts

1 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup extra virgin olive oil

Salt and pepper, to taste

1 cup cherry tomatoes, halved

Zest and juice of 1 lemon

Instructions
 

Prepare the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, Parmesan cheese, minced garlic, lemon zest, and a pinch of salt. Pulse until finely chopped. With the processor running, gradually add olive oil until the mixture is smooth and creamy. Taste and adjust seasoning with salt and pepper. Set aside.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking