Who doesn’t love a good, easy pasta dish? This recipe comes together quickly and embraces the flavors of summer with the blistered tomatoes and basil pesto. We recommend using our Roasted Jalapeno Pesto Recipe for this dish for adding a nice smoky spiciness that compliments the vegetables and chicken fantastically, but if you are not a fan of heat you can easily use your favorite pesto or try out Toasted Walnut Pesto instead.
Servings: 8
Calories: 361kcal
Ingredients
Blistered Tomatoes
- 10 oz grape tomatoes
- 1 tsp olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp granulated garlic
Pasta
- 1 box Farfalle Pasta
- 10 oz chicken breast sliced thinly
- 1 tsp olive oil
- 6 cloves garlic minced
- 4 oz yellow onion sliced thinly
- 8 oz mushrooms sliced thinly
- ¾ tsp crushed red pepper
- ½ tsp salt
- ½ tsp black pepper freshly ground
- ½ cup roasted jalapeno pesto sauce
- 8 tbsp parmesan cheese
Instructions
Blistered Tomatoes
- Preheat oven to 450°F. On a baking sheet, spread out tomatoes and drizzle olive oil over them. Sprinkle with salt, pepper, and granulated garlic. Gently mix. Bake for 20-25 minutes, until the skins split and they start to lightly brown. Shake pan gently half way through baking to ensure tomatoes bake evenly.
Pasta
- Cook pasta al dente according to package directions. Make sure to run cold water over the pasta once cooked to stop the cooking process. Set aside.
- In a saute pan large enough for all ingredients, heat olive oil over medium high heat. Add garlic and onion and cook for 2 minutes, stirring frequently. Add chicken and crushed red pepper. Cook for an additional 2-3 minutes. Add mushrooms, salt, and pepper and cook for 5-6 minutes, until all ingredients are cooked through. If there is excess liquid in your pan from the vegetables, let it evaporate before moving onto the next step.
- Add pesto and pasta and stir until everything is well coated and pasta is heated through. Add blistered tomatoes and gently mix together. Top with parmesan cheese and enjoy!
Notes
For this recipe I like using thinly sliced chicken. An easy way to slice the chicken thinly is to put it in the freezer until it just starts to get firm. This will help give you uniform slices without the chicken moving around all over the place.
This recipe is completely versatile in regards to any modification you want to make based on your personal preferences. Asparagus or artichoke hearts would be a great addition and the chicken could be swapped out for pork if wanted. This recipe is great for experimenting!
Nutrition
Calories: 361kcal | Carbohydrates: 48g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 458mg | Potassium: 465mg | Fiber: 3g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 7.6mg | Calcium: 109mg | Iron: 1.3mg
Tried this recipe?Let us know how it was!
