This Chicken Pesto Pasta is a dish I make from my head, using the recipe as a guide. A quick everyday meal made with pesto from a jar. More nights than not I’m simply trying to put a healthy dinner on the table before running off somewhere. I would agree that homemade is always better, but homemade pesto is not always practical. I will save that for a hot day in summer when fresh basil is plentiful.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
Pesto sauce is a specialty from northern Italy traditionally made with fresh basil, pine nuts, garlic, olive oil and parmesan cheese. It is easy to make and has many uses. In this recipe it transforms a few ingredients into a delicious pasta dish worth repeating. If you have the desire to lovingly crush basil with a mortar and pestle to make homemade pesto that’s awesome. Tonight this is a quick dish with store bought Classico brand basil pesto.
Store bought pesto is readily available to purchase, is naturally gluten free and will last for months in your fridge. Many brands are probably gluten free but I buy Classico brand. It is gluten free and is the brand on the shelf in the grocery stores I frequent. I keep a jar in my pantry for many favourite recipes.
For this Chicken Pesto Pasta I used spaghetti style brown rice pasta. Precise timing is critical to cooking gluten free pasta. Mine is cooked perfectly at 9½ minutes. My kitchen timer doesn’t have a second hand but that time works for me. Another trick is to rinse the pasta to stop the cooking process. Simply drain the pasta then run cool water over it in the colander. Toss with sauce and serve immediately.
Let me know in the comments below if you tried this. What are your favourite pasta dishes?
|1 lb brown rice pasta (or your favourite GF pasta)|
|2 Tbsp olive oil or oil from the jar of sun-dried tomatoes|
|8 oil-packed, sun-dried tomato halves, thinly sliced|
|1 red pepper, thinly sliced|
|1 yellow pepper, thinly sliced|
|8 oz asparagus, cut in 1” pieces|
|1 lb boneless, skinless chicken breasts, sliced thin|
|salt and pepper|
|6 Tbsp pesto|
|1/4-½ cup liquid (pasta water, GF chicken stock or white wine)*|
|1/4 cup parmesan cheese|
|Freshly cracked black pepper|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.