Chicken Pesto Penne with Roasted Tomatoes

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve warm in deep pasta bowls, garnished with fresh basil leaves and a light dusting of parmesan. Accompanies a crisp green salad with balsamic vinaigrette …

Cuisine: Italian Type: Dinner Time: 25 min Servings: 4 Calories: 668 per serving
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Nutrition Information

Each serving contains approximately 668 calories and 44.0g of protein. Macronutrients include 69.0g carbohydrates and 24.0g fats per serving.

Per Serving

Calories
668
Protein
44.0g
Carbohydrates
69.0g
Fats
24.0g

Total

Calories
2672
Protein
176.0g
Carbohydrates
276.0g
Fats
96.0g

Ingredients

This recipe requires 11 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Boneless Skinless Chicken Breast
    cut into 1-inch bite-sized pieces
  • 12.0 oz Whole Wheat Penne Pasta
    dry, whole grain
  • 2.0 cup Cherry Tomatoes
    rinsed and halved
  • 4.0 cup Baby Spinach
    fresh, washed
  • 0.5 cup Basil Pesto
    refrigerated fresh, olive oil based (no seed oils)
  • 2.0 tbsp Extra Virgin Olive Oil
    for roasting
  • 2.0 clove Garlic
    minced
  • 0.25 cup Parmesan Cheese
    freshly grated
  • 0.25 cup Fresh Basil Leaves
    torn, for garnish
  • 0.5 tsp Sea Salt
    fine grain
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Preheat oven to 400°F (200°C) and verify the rack is in the middle position.
  2. Fill a large pot with water, add a generous pinch of sea salt, cover, and place on high heat to boil.
  3. Rinse 2 cups cherry tomatoes (300g), 4 cups baby spinach (120g), and 0.25 cup fresh basil leaves (10g).
  4. Halve the cherry tomatoes, mince 2 garlic cloves, grate 0.25 cup Parmesan cheese (25g), and tear basil leaves.
  5. Cut 1 lb chicken breast (454g) into 1-inch (2.5cm) bite-sized pieces. Season thoroughly with 0.5 tsp salt (2.5g) and 0.25 tsp black pepper (1g).

2. Roast Tomatoes

  1. Place halved tomatoes on a baking sheet. Toss with 1 tbsp olive oil (15ml) and a pinch of salt.
  2. Arrange tomatoes cut-side up and place in the preheated oven. Set timer for 15 minutes.
  3. Clean the prep area to avoid cross-contamination from raw chicken before proceeding.

3. Cook Pasta

  1. Add 12 oz whole wheat penne (340g) to the boiling water. Stir immediately.
  2. Cook pasta uncovered for 10-12 minutes or until al dente.
  3. Reserve 0.5 cup pasta water (120ml), then drain pasta in a colander.

4. Sauté Chicken (Execute while pasta cooks)

  1. Heat remaining 1 tbsp olive oil (15ml) in a large deep skillet over medium-high heat.
  2. Add seasoned chicken pieces in a single layer. Sauté undisturbed for 3-4 minutes to develop a sear.
  3. Flip chicken pieces, add minced garlic, and cook for another 2-3 minutes until chicken reaches 165°F (74°C).

5. Combine & Finish

  1. Reduce heat to low. Add 4 cups baby spinach (120g) to the skillet and toss for 30 seconds until slightly wilted.
  2. Add drained pasta, 0.5 cup basil pesto (120g), and the roasted tomatoes from the oven to the skillet.
  3. Toss gently to coat everything evenly. Add reserved pasta water 1 tbsp (15ml) at a time if the sauce needs loosening.
  4. Divide into bowls and garnish with grated Parmesan and torn fresh basil.

Plating

  1. Select a deep, wide-rimmed pasta bowl and warm it slightly. Spoon the pasta, chicken, and spinach mixture into the center, twisting your serving spoon to pile it high rather than spreading it flat.
  2. Nestle the roasted cherry tomatoes gently on top of the pasta mound and around the edges so they sit like bright red jewels without getting crushed.
  3. Tear the fresh basil leaves by hand and scatter them loosely over the dish to add a vibrant pop of fresh green color and aroma.
  4. Finish with a light, fluffy dusting of freshly grated Parmesan cheese and a quick wipe of the bowl's rim with a clean cloth for a sharp, professional contrast.

Family Beverage

Sparkling water with fresh lemon slices and mint leaves, or unsweetened iced herbal tea

Alcohol Beverage

Chilled Sauvignon Blanc, Pinot Grigio, or a dry crisp Rosé

Serving Suggestions

Serve warm in deep pasta bowls, garnished with fresh basil leaves and a light dusting of parmesan. Accompanies a crisp green salad with balsamic vinaigrette perfectly.

Notes

Using whole wheat pasta increases the fiber content significantly compared to traditional white pasta. Roasting the cherry tomatoes adds a burst of sweetness that balances the savory pesto. Toasted pine nuts or walnuts can be added on top for extra texture.

Storage

Cool the leftovers rapidly and transfer them to an airtight container within two hours of cooking. Keep in the refrigerator for up to 3 days. The pasta will naturally soak up the sauce as it sits, so add a splash of water or a drizzle of olive oil when reheating to loosen the sauce and restore a silky texture.

Freezing

Portion the cooled pasta into airtight, freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible. Freeze for up to 2 months. To maintain the quality of the chicken and the emulsion of the pesto, thaw completely in the refrigerator overnight before reheating gently on the stovetop.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, milk, dairy, treenuts, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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