Creamy Pesto Pasta with Grilled Chicken

Bynews dail

Jan 26, 2025

Creamy Pesto Pasta with Grilled ChickenIngredients:
For the pasta:
1 pound pasta (such as penne, fusilli, or spaghetti) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 cup pesto sauce Salt and pepper to tasteFor the grilled chicken:
1 boneless, skinless chicken breast 1 tablespoon olive oil Salt and pepper to tasteFor the garnish (optional):
Fresh basil leaves Grated Parmesan cheeseInstructions:
1.
Grill the chicken:
Preheat a grill or grill pan over medium heat.
Brush the chicken breast with olive oil and season with salt and pepper.
Grill for 6-8 minutes per side, or until cooked through.
Let the chicken rest for a few minutes before slicing it into thin strips.
2.
Cook the pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package directions.
Drain the pasta and set it aside.
3.
Make the creamy pesto sauce:
In a medium saucepan, combine the heavy cream, Parmesan cheese, and pesto sauce.
Season with salt and pepper to taste.
Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly.
4.
Combine the pasta and sauce:
Add the cooked pasta to the creamy pesto sauce and stir to combine.
Cook for a few minutes until the pasta is heated through.
5.
Assemble the dish:
Divide the pasta among bowls and top with the grilled chicken strips.
Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
Tips:
For a richer flavor, use homemade pesto sauce.
If you don’t have a grill, you can cook the chicken in a skillet over medium heat.
You can add other vegetables to this dish, such as chopped tomatoes, bell peppers, or zucchini.
Leftover pasta can be stored in the refrigerator for up to 3 days.

Creamy Pesto Pasta with Grilled Chicken

Bynews dail

By news dail

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