Pesto Chicken Pasta
Impressive every time, this dish also works well as a cold pasta salad. Sans chicken, this is a great vegetarian option, too.
Ingredients (Serves 4-6)
| Pesto |
| 3 | cloves garlic |
| 1/2 cup | pine nuts, lightly toasted |
| 1 cup | grated Parmesan cheese |
| 3 cups | loosely packed fresh basil leaves |
| 1 tsp | kosher salt
|
| 2/3 cup |
cup extra-virgin olive oil |
| Pasta |
| 1 | rotisserie chicken |
| 2 tsp |
salt |
| 1 |
1-lb box of pasta |
| 1 pint | cherry tomatoes |
Instructions
Pesto (from scratch!)
- In a food processor, chop garlic.
- Add remaining ingredients.
- With the motor running, slowly pour in oil until well blended.
Pasta
- Boil a large pot of salted water.
- Cook pasta until it’s al dente. Meanwhile, pull the chicken meat off the bone and cut into bite-sized pieces.
- Cut tomatoes in half.
- Drain the pasta and, while it’s still hot, toss in the pesto and tomatoes.
- Add chicken, garnish with shaved Parmesan and serve.
Photography by James Tse
Food Styling by Ruth Gangbar