Have you been looking for a recipe that makes plenty of servings (think 8 to 12, depending on how hungry you and your people are), requires NO ingredient measuring, tastes awesome either hot or cold, is 95% healthy, and actually looks as pretty as it tastes?
Well…
May I introduce to you CHICKEN PESTO PASTA!
This recipe was sort of a hybrid of several I saw on Pinterest, but confession: I altered the ingredients to all be green or white (or a shade thereof) in order to look best with a color theme I had going with a party I threw a few months back.
Isn’t it funny how some small decisions can end up bringing about so much good?! (There’s a spiritual lesson there, but we can discuss that later!) The decision to make this pasta all green and white has turned out to be one of my favorites and one of our best weeknight go-tos!
Enough of me rambling… Allow me to just cut to the chase and tell you how to make it!
>> WHAT YOU’LL NEED <<
1 12-oz box of pasta noodles (I like whole wheat)
1 10-oz container of basil pesto
4 boneless, skinless chicken breasts
1 12-oz bag of frozen peas
1 14.7-oz can of quartered artichoke hearts
grated parmesan cheese
salt
pepper
dried basil
olive oil
>> WHAT YOU’LL DO <<
Preheat your oven to 400 and cut your chicken breasts into quarters. Place them into a baking dish, drizzle with olive oil, season with salt, pepper, and dried basil to taste, and bake until cooked through. About 30 to 40 minutes.
In the meantime, prepare the box of pasta according to the directions on the box. Once the pasta is ready to be strained, pour the frozen peas into the water with the pasta so they can thaw. THEN strain the pasta/peas and dump them into a big bowl.
Put all of the pesto, another little drizzle of olive oil, the strained can of artichokes, and several big pinches of grated parm cheese in the bowl and mix it all together. Then set it in the microwave or somewhere to keep it warm!
Once the chicken is cooked all the way, take a couple of forks and pull it apart into small pieces, then add to the pasta mixture. Serve it up warm right then and there (or refrigerate it and eat chilled for lunch the next day!)
I hope you enjoy this recipe! Not only is it one of my most favorites, but Price loves it too, which is always a bonus!
Thanks a ton for stopping by! Hope y’all have a great day!
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