For a quick weeknight meal, combine rotini pasta with chicken, pesto, and Parmesan. Top with fresh basil for an easy yet flavorful dish.
Not too long ago I shared the concept of creating a Master List of Go-To Dinners to make cooking easy when you’re feeling uninspired. One of the dishes that’s on ours? This extremely simple pesto pasta.
Most of the time when I make this, it’s a last-minute idea that pops into my head. It tends to work really well for those nights when we’re just “winging it” for dinner, because it’s quick to make and we usually have all the ingredients on hand already. All you need are four ingredients: pasta, pesto, Parmesan and chicken. I like to top mine with fresh basil, but it’s not completely necessary.
Although I’ve never done it, if you want to add a vegetable, I’d recommend asparagus, frozen peas, or cooked spinach. The only reason I don’t add veggies to mine is because we rarely have good mix-ins when I decide to make this at the last minute. So that’s why I’m sharing the extra simple version we usually make.
Ingredients:
- 1 boneless, skinless chicken breast
- 8 oz rotini pasta
- 1/2 cup almond pesto, or your favorite pesto
- 1/4 cup grated Parmesan
- Garnish: shredded Parmesan and fresh basil
Instructions:
- Use whatever cooking method you prefer to cook the chicken breast (I usually broil chicken.
- While the chicken is finishing, boil the pasta according to package directions. Drain.
- Once finished, slice the chicken into small strips (or dice into cubes), and add it to the drained pasta along with the pesto and grated Parmesan. Stir.
- Serve with shredded Parmesan and fresh basil.
Do you make pasta for dinner often?
What’s your go-to pasta sauce? Marinara? Alfredo? Pesto?
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