Single Serving Chicken Pesto Pasta
Recipe Published: Oct 1, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate | Time Note: requires roughly 15-20 mins start to finish | Serving: 1
INGREDIENTS
85 g (1 cup) dried pasta OR 200 g (1 1/2 cups) cooked pasta
1 skinless, boneless chicken breast
130 g (3/4 cup) cherry tomatoes
55 g (3/4 cup) broccoli florets
2 cloves garlic
85 g (1/3 cup) basil pesto
50 g (1/4 cup) greek yogurt
Salt and pepper
Olive oil
Parmesan cheese (optional)
Fresh basil (optional)
TIPS & RECIPE NOTES
Boiling a larger batch of pasta in advance saves time when preparing quick meals like this one as you can almost cut the total time spent cooking by half! Simply measure out the amount needed and combine when the recipe calls for cooked pasta.
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
1. If you aren’t using pre-boiled pasta, bring a pot of water to a boil and add a generous amount of salt. Add the dried pasta and boil for roughly 15 minutes until cooked.
2. Wash and halve the cherry tomatoes.
3. Wash and chop up a head of broccoli into florets.
4. Peel and mince garlic cloves.
5. Wash and pat dry a skinless boneless chicken breast. Tenderize chicken breast with the back of your knife, then season with salt and pepper, or any seasonings you prefer.
6. Heat up a pan on high heat, coat with olive oil and follow with the prepared chicken breast.
7. Cook chicken breast on medium heat for 4 minutes each on both sides (may vary based on thickness) until the surface is golden brown. Allow it to rest on a clean cutting board.
8. Turn the heat down to medium-low, then add the pesto, minced garlic, and broccoli to the same pan. Cook until broccoli has a vibrant green colour.
9. Then combine with cherry tomato halves, salt, pepper, greek yogurt, and cooked pasta.
10. Serve by slicing up the rested chicken breast and garnish with grated parmesan cheese and fresh basil.