Pesto Chicken & Vegetable Pasta
From DetroitTokyo 12 years ago
- 10min to make
- Serves 4
A simple, fresh & beautiful dish that goes together quickly - especially if you prepare ahead of time. I got the basic concept for this from a Kraft cheese bag but took the idea and ran with it - adding veggies & fresh herbs for starters - and we were quite pleased with the results. Read more I hope you are too! See less
Ingredients
- 1 tbsp olive oil shopping list
- 2 garlic cloves, minced shopping list
- 1 lb cooked boneless skinless breasts, cubed shopping list
- 1/4 cup pesto shopping list
- juice from one lemon, divided shopping list
- 1 cup Italian cheeses, shredded (I used Trader Joe's Quattro Formaggi) shopping list
- 1 bunch asparagus (thin), trimmed & cut into about 2" pieces shopping list
- 1 medium zucchini peeled into ribbons with a veggie peeler (just until middle where seeds start to show - so you'll end up using more like half the zucchini) shopping list
- 2 tbsp fresh herbs like basil, parsley, & chives shopping list
- sea salt & black pepper to taste, freshly ground shopping list
- 1/2 lb spaghetti or angel hair pasta, cooked al dente shopping list
How to make it
- Heat olive oil over medium heat. Add asparagus and saute, stirring, for one minute. Add zucchini ribbons, stir, and add garlic. Season with salt & pepper. Saute for another 1-2 minutes, stirring. Add chicken, pesto, half of lemon juice and stir well. Add cheese and remove from heat, stir well to incorporate as it melts. Stir in remaining lemon juice and fresh herbs. Toss with pasta or spoon over.
Honeybee1
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" It was excellent "