Balsamic and Chicken Pesto Pasta
A new take on an old classic, this Balsamic and Chicken Pesto Pasta will hit the spot!
Servings: 4
Calories: 1044kcal
Ingredients
- 3/4 c pesto
- 4 skinless boneless chicken breasts pounded to 1/2 inch thick
- 1 lb penne pasta cooked
- 2 c tomatoes diced
- 1/4 c olive oil
- 1/4 c balsamic vinegar
- 4 tbsp fresh basil chopped
- salt and pepper to taste
- 2 c mozzarella cheese shredded
Instructions
- Placed pounded chicken breasts and pesto in a plastic bag in the refrigerator, overnight or at least 2 hours.
- Brown on both sides in frying pan for 5 minutes.
- Place in baking dish and finish baking in 300 degree oven until cooked through - approximately 10-15 minutes depending on how thick chicken is.
- Cut up chicken into bite size pieces.
- Cook pasta in boiling water.
- Mix together tomatoes, olive oil, balsamic vinegar and basil in bowl.
- Dice chicken.
- Mix together, tomato mixture, chicken, salt and pepper to taste and pasta and place in a 9x13 pan.
- Cover with cheese.
- Bake at 300 until cheese is melted and bubbly and mixture is heated through - approx. 20 minutes.
Nutrition
Calories: 1044kcal | Carbohydrates: 95g | Protein: 54g | Fat: 48g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 931mg | Potassium: 907mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2110IU | Vitamin C: 12mg | Calcium: 404mg | Iron: 2.9mg