Chicken, pasta, and basil pesto join in one easy pan for a fast, vibrant Italian-style meal.
# Components:
→ Meats
01 - 2 large boneless, skinless chicken breasts, diced
→ Vegetables & Herbs
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach, loosely packed
→ Pasta & Pantry
06 - 12 ounces penne or fusilli pasta, uncooked
07 - 3 cups low-sodium chicken broth
08 - 1 tablespoon olive oil
09 - Salt and freshly ground black pepper, to taste
→ Sauce & Cheese
10 - 1/2 cup basil pesto, store-bought or homemade
11 - 1/4 cup grated Parmesan cheese, plus more for serving
# Directions:
01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add diced chicken, season with salt and pepper, and cook until lightly browned on all sides, about 4 to 5 minutes. Remove chicken and set aside.
02 - In the same pan, add onion and cook for 2 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add uncooked pasta, chicken broth, and cherry tomatoes to the pan. Stir to combine.
04 - Bring mixture to a boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 12 to 15 minutes.
05 - Return cooked chicken to the pan along with baby spinach. Stir until spinach is wilted.
06 - Remove pan from heat. Stir in basil pesto and grated Parmesan cheese until evenly coated and creamy.
07 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnishing with extra Parmesan and fresh basil if desired.
