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Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken
Deliciously satisfying spaghetti recipe! Pasta is tossed with an abundance of fresh pesto, grilled chicken breasts and grape tomatoes.
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- baking dish
- baking sheet
- oven
- food processor
📝 Preparation Steps
1
Preheat oven to 425 degrees. Prepare pasta in a pot of salted water according to directions listed on package, reserve 1/4 cup of the water before draining. Toss tomatoes with 1 Tbsp olive oil and season with salt and pepper to taste. Spray a baking sheet with non-stick cooking spray and spread tomatoes into an even layer on baking dish and roast in preheated oven ⏱️ 10 - 15 minutes, until soft.
olive oil (, divided)7 Tbsp(45g) packed fresh basil1 cup
2
In a food processor pulse together basil, garlic and pine nuts until minced. With processor running, slowly pour in 6 Tbsp olive oil in a slow stream. Pulse until finely minced and well blended. Add in parmesan cheese, season with salt and pepper (about 1/4 tsp of each) and process about ⏱️ 1 minute longer.
(45g) packed fresh basil1 cupgarlic (, minced)2 clovespine nuts2 Tbspolive oil (, divided)7 Tbsp
3
Toss drained pasta with pesto and a few tablespoons of reserved pasta water as needed. Season with salt and pepper to taste. Top with chicken and cherry tomatoes. Sprinkle with parmesan and optional red pepper flakes to taste.
(45g) packed fresh basil1 cupRed pepper flakes (, for serving (optional))
Nutrition Facts
calories
555 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
220 mg
protein Content
30 g
cholesterol Content
63 mg
carbohydrate Content
46 g
saturated Fat Content
5 g
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