Pesto Pasta with Chicken Recipe

Pasta: The base of the dish, any type of pasta will work, but choose one that holds the pesto well.

Basil leaves: Fresh and aromatic, these leaves are the star of the pesto sauce.

Parmesan cheese: Adds a rich, savory flavor to the pesto.

Olive oil: Helps to blend the pesto into a smooth sauce.

Garlic: Provides a pungent, aromatic kick to the pesto.

Pine nuts: Toasted to bring out their nutty flavor, they add a creamy texture to the pesto.

Chicken breast: Cut into strips and cooked until tender, it adds protein and heartiness to the dish.

Salt: Enhances the flavors of the dish.

Pepper: Adds a touch of heat and depth to the overall flavor.

To achieve a more vibrant and flavorful pesto, lightly blanch the basil leaves in boiling water for about 10 seconds, then immediately transfer them to an ice bath. This technique helps to preserve the bright green color and reduces any potential bitterness in the pesto.

• any type pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar texture and can be a healthier alternative.

• fresh basil leaves - Substitute with spinach leaves: Spinach can provide a similar green color and a mild flavor that complements the other ingredients.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor that works well in pesto.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• toasted pine nuts - Substitute with toasted almonds: Almonds offer a similar crunch and nutty flavor, and they are often more affordable.

• chicken breast - Substitute with tofu: For a vegetarian option, tofu can provide a similar protein content and can be seasoned to mimic the flavor of chicken.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used to add heat and depth to the dish.

• Allow the pesto pasta with chicken to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pasta to an airtight container. For best results, use a container that fits the amount of pasta closely to minimize air exposure.
• Store the container in the refrigerator. The pesto pasta with chicken will stay fresh for up to 3-4 days.
• If you plan to freeze the dish, divide it into individual portions. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible before sealing.
• Label each container or bag with the date to keep track of freshness. Pesto pasta with chicken can be frozen for up to 2 months.
• To reheat from the refrigerator, transfer the desired portion to a microwave-safe dish. Cover loosely and microwave on medium power for 2-3 minutes, stirring halfway through.
• For reheating from frozen, it's best to thaw the pasta in the refrigerator overnight. Once thawed, follow the same microwave instructions as above.
• Alternatively, you can reheat the pasta on the stovetop. Place it in a skillet over medium heat, adding a splash of olive oil or a bit of water to prevent sticking. Stir occasionally until heated through.
• If the pesto seems dry after reheating, you can freshen it up with a little more olive oil or a sprinkle of parmesan cheese.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover pesto pasta with chicken to the skillet.
  3. Stir occasionally to ensure even heating, for about 5-7 minutes, until the chicken is heated through and the pasta is warm.
  4. If the pasta seems dry, add a tablespoon of water or chicken broth to restore moisture.

• Microwave Method:

  1. Place the pesto pasta with chicken in a microwave-safe dish.
  2. Add a splash of water or olive oil to keep the pasta from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta and chicken are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pesto pasta with chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 15-20 minutes, or until the chicken and pasta are thoroughly heated.
  5. Stir halfway through the reheating process to ensure even heating.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the pesto pasta with chicken to the bowl.
  4. Stir occasionally until the pasta and chicken are heated through, about 10-15 minutes.
  5. This method helps retain the moisture and flavor of the pesto.

• Pasta pot: A large pot used to boil water and cook the pasta according to package instructions.

• Colander: A kitchen utensil used to drain the cooked pasta after boiling.

• Blender: An electric appliance used to blend the basil, parmesan, olive oil, garlic, and pine nuts into a smooth pesto sauce.

• Food processor: An alternative to the blender, also used to combine and blend the pesto ingredients until smooth.

• Skillet: A flat-bottomed pan used to cook the chicken strips over medium heat until they are no longer pink.

• Spatula: A tool used to stir and flip the chicken while cooking in the skillet.

• Measuring cups: Used to measure out the ingredients such as olive oil, parmesan cheese, and pine nuts accurately.

• Knife: A sharp kitchen tool used to cut the chicken breast into strips and to mince the garlic.

• Cutting board: A durable board used as a surface for cutting the chicken and mincing the garlic.

• Mixing bowl: A bowl used to toss the cooked pasta with the pesto and chicken before serving.

• Tongs: A tool used to handle and toss the pasta with the pesto and chicken in the mixing bowl.

Pre-make the pesto: Prepare the pesto ahead of time and store it in the fridge. This way, you can simply toss it with the pasta and chicken when ready to serve.

Use pre-cooked chicken: Save time by using pre-cooked chicken strips from the store. Just heat them up and mix with the pasta and pesto.

Cook pasta in advance: Cook the pasta the night before and store it in an airtight container. Reheat it quickly before mixing with the pesto and chicken.

Toast pine nuts in bulk: Toast a large batch of pine nuts and store them in an airtight container. This saves time for future recipes as well.