One-Pot Chicken Pesto Pasta
“When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe.” —Kimberly Fenwick, Hobart, Indiana
One-Pot Chicken Pesto Pasta Tips
Can I use a homemade pesto?
Making your own fresh pesto is an easy thing to do especially if you have an abundance of fresh basil. Just follow our step-by-step guide on how to make pesto. You'll find you end up with a brighter, fresher tasting pasta.
Can I use something other than chicken thighs?
While chicken thighs are a flavourful meat, you can easily substitute chicken breasts or pork chops instead. If you’re a seafood lover, try adding large shell-on shrimp but skip the browning step. Just add them the last 5 minutes of cooking.
What else can I add to this chicken pesto pasta recipe?
Try adding other veggies! You’ll want to pick vegetables that have a similar texture to raw broccoli so the cooking time will stay the same. Some good options are cauliflower, thinly sliced carrots or Brussel sprouts. Onion lovers can add pearl onions or coarsely chopped white or yellow onions.
Can pesto chicken pasta be reheated?
Surprisingly, we’ve found the microwave reheats pasta really well. Spoon out a single portion into a microwave-safe bowl, cover loosely and microwave at medium power until heated through, about 2-3 minutes. If you need to heat all the leftover pasta at once, place it in a saucepan over medium heat. Cook, stirring frequently, until heated through. You may need to add a little water if the pasta is too dry.
Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
1 cup: 404 calories, 18g fat (4g saturated fat), 76mg cholesterol, 646mg sodium, 29g carbohydrate (4g sugars, 4g fibre), 30g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.