A Quick & Easy Dinner
Pesto is so delicious and easy to make but what kind of dishes can it be used in? In this post, I will give a quick walk-though for making one of my favorite dishes: Chicken Pesto Pasta.
How To Make Chicken Pesto Pasta
To make this recipe, you could either use store-bought pesto or make your own. Click here to see my recipe for making your own pesto sauce. The photo below is a serving of my homemade pesto that has been frozen for safe keeping!
#1. In a medium sauce pan, cook the pasta according the directions on the packaging. The pasta will probably take longer than the chicken to cook so be sure to start the pasta first. When we get to the end, it's better for the cooked pasta to be waiting on the chicken than the other way around. When the pasta is finished cooking, pour it into a colander to drain and let it sit until the chicken is ready.
#2. Once the pasta is cooking, it's time to start the chicken. In a large skillet warm the olive oil and Better Than Bouillon (optional) over medium heat and add the chicken thighs.
Flip the chicken thighs once every three minutes until they are about 2/3 of the way cooked. This will probably require at least two rotations on each side. To expedite the cooking time, once the chicken is 2/3 cooked through, start cutting it up into small pieces. Do this with a long fork and knife while the chicken is still in the pan. By cutting the chicken into smaller pieces at this stage, it will finish cooking faster but will also retain a good bit of moisture so it doesn't dry out. No one likes dry chicken!
#3. Once the chicken is thoroughly cooked, it's time to add the pesto sauce and the pasta. I am using my homemade pesto that has been frozen so I add the frozen pesto to the skillet with the chicken, while the heat is still on, and stir it around until it melts.
#4. Once the pesto is mostly melted, add the cooked pasta to the skillet and keep stirring until the pesto coats the pasta.
I recommend topping with Parmesan cheese and serving with slices of fresh tomato.
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