Easy Gluten-Free Chicken Pesto Pasta

Spring and summer eating is about new herbs, new flavors, and light dishes. It’s additionally the ideal time to begin trying different things with bringing more beneficial fixings into your ordinary suppers.

For a simple and scrumptious protein-stuffed pasta dish with new basil and pesto flavors, attempt our formula for Gluten-Free Chicken Pesto Pasta. Ideal for lunch, supper or informal breakfast dish, we hurl without gluten pasta with new pesto, red grape tomatoes, spring asparagus, toasted pine nuts, and ground cheddar. Before serving we top it with cut rotisserie or home simmered chicken for a satisfyingly flavorful and sound whenever supper.

On the off chance that you’ve never caused pesto to make certain to check out it. It’s amazingly simple, solid and adds a dazzling herbaceous flavor to pasta dishes as well as to plate of mixed greens dressings, sandwiches or spooned over flame broiled fish and meats. We’ve added interfaces all through the post to assist you with finding the fixings you’ll requirement for this formula. They’re all accessible at Daily Vita, an online wellbeing and health hotspot for all your sound wash room needs.

Chicken Pesto Pasta

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Recipe by onbetterliving Course: Main, Brunch, LunchCuisine: American, ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Chicken Pesto Pasta is chicken and penne in a basil pesto sauce. This is one of those recipes that’s great for a busy weeknight.

Ingredients

  • MAKING THE PASTA
  • 1 box Living Now Quinoa Penne Pasta, prepared according to package directions

  • 1/2 pound cooked asparagus, cut into 2 inch pieces

  • 1/2 cup cherry tomatoes, quartered

  • 1/2 cup canellini beans, cooked

  • 1/2 cup pine nuts, lightly toasted

  • 1/2 cup Parmesan cheese, grated

  • 2/3 cup pesto (see recipe below)

  • 1 lemon, juice of

  • salt and pepper, to taste

  • 1 rotisserie or roasted chicken, meat sliced

  • MAKING THE PESTO
  • 2 cups fresh basil, packed

  • 1/2 cup Parmesan cheese, grated (Romano works great too)

  • 1/2 cup pine nuts. lightly toasted

  • 1/2 cup olive oil

  • 2 cloves garlic

  • lemon, to taste

  • salt, to taste

Directions

  • MAKING THE PESTO
  • Place all ingredients in a food processor and blend until smooth and just combined. If making the pesto ahead of time place in an airtight container and cover the top with a thin layer of olive oil to help preserve the color and freshness. Makes about 1 1/4 cups.
  • MAKING THE PASTA
  • In a large bowl, gently toss the pasta, asparagus, cherry tomatoes, pesto, toasted pine nuts, lemon juice and the grated cheese togther until combined. Season with salt and pepper to taste. Serve with rotisserie chicken sliced on top. Enjoy!

Notes

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