Pesto Chicken Pasta

Pesto Chicken Pasta

Pesto Chicken Pasta

If I have one constant, it’s variations on a theme. Tonight’s variation is pasta in a hurry with chicken. We were headed to the school open house for my little girl. She was all excited to see the different classes and we were curious about the building and the staff. However, this event was held from 6:30-7:30, so right after what can only be a very fast dinner (we should be so lucky, the other school was open from 5:30 to 6:30. I couldn’t decide if that was better or worse given both the demands of work and bedtime schedules.) At the same time she’d chosen for her “special treat” at the farmer’s market, pesto of all things the previous week. They had samples out on bread and she decided it was “pretty good”. Normally I make pesto in the summer and make my chicken veggie pasta.  However, it’s been months since we’ve had pesto in the fridge. She gets to spend a little bit however she wants (and the value wasn’t really worse than say, her brother’s choice of jam at the market) so I was fine with that. Now my goal is always to keep the repetition to a minimum given how often we eat from the pasta family and how deep the sigh often is from my spouse when I announce what’s for dinner. I was originally planning on the long disappeared creamy pesto version (which he, but not I, prefers to the below) however, there was that school meeting to be at so the next best thing was created and the dish below was born. Not too bad for a hurried Tuesday night and there was enough left over for lunch the next day. Win!

Serves 3-4

Reheats: Yes

Freezes: No

Kid Friendly Tasks: Onion peeler (If recipe critic is taken)

Ingredients

  • 1.5 tbsp pesto
  •  1 lb chicken breast
  •  1 large or two medium onions, sliced (1.25 c)
  •  1 green bell pepper, sliced
  •  3 cloves garlic diced
  •  1 can diced tomatoes (15 oz)
  •  ½ tsp oregano
  •  ½ tsp parsley
  •  3 tbsp olive oil
  •  Salt and pepper

Directions

  1. Add olive oil to the pan and heat over high heat. Butterfly the chicken breasts so that you have two wide but flat chicken slices. Sear both sides over high heat. While the chicken is searing slice the onions thinly and once the chicken is on the second side, add the onions to the pan to fry. Peel and dice the garlic and add that on top of the onions when you’re done.
  2. Cut the chicken breasts into ½ inch wide fat slices (like your finger) and keep frying them. They should be cooked through at this point or close to. Keep frying the onion and garlic. Add the sliced bell pepper and continue to fry over high heat. Fry for 2 minutes or until the peppers soften slightly. Add the oregano, parsley, pesto and salt and pepper. Mix well so that the pesto lightly covers everything.
  3. Add the can of tomatoes, undrained and keep cooking over high heat for about 5 minutes until the additional liquid disappears. Check again for salt and pepper. Serve with hot pasta in the shape of your choice and enjoy!

Pesto Chicken Pasta

Pesto Chicken Pasta

 

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