Pesto chicken pasta with peas
Bow-tie pasta with seared chicken, sweet peas and store-bought pesto, finished with parmesan.
Serves 4 · 25 min · about 640 cal · 39 g protein · 66 g carbs · 24 g fat per serving
Ingredients
- 12 oz bow-tie pasta
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 1/2 cups frozen peas
- 1/2 cup basil pesto
- 1/3 cup grated parmesan
- 1 tbsp olive oil
- Salt and pepper
Steps
- Cook the pasta in salted water. Add the peas for the last 2 minutes. Save 1/2 cup of the water, then drain.
- Meanwhile, season the chicken and cook it in the oil in a large skillet over medium-high heat, 6–8 minutes, until 165°F (74°C) inside.
- Add the pasta, peas and pesto to the skillet with a splash of the pasta water, and toss until glossy.
- Serve with parmesan.