October 7, 2016

Pesto Chicken with tomato, onion and pasta

I like to play around in the kitchen...try new recipes...flavors and such. While I am Hispanic, I don't tend to cook many traditional Hispanic meals. We do eat tacos and rice once a week though-we at least gotta have that, right?!

One of the recipes I sorta just put together the other day was this yummy pesto chicken served over some whole wheat noodles. It took maybe 20 minutes to make and we all loved it!  Besides the pot I used for the noodles, only one skillet was used to prepare this meal. Less time spent washing dishes. Yes!

What you'll need:

 seasoning [for chicken]
chicken tender fillets [about 4 or 5 depending on size] cut in squares
cherry tomatoes [I used 15]
half a medium onion -sliced and halved
2-3 tablespoons of Pesto with basil 
crushed red pepper [optional]
8 oz pasta -cooked according to package

Slice the tenders into cubes. Not too small, not too big. I used about 5 of these because mine were on the smaller side. I also used the Goya Adobo all purpose seasoning for my chicken. 

Heat a skillet and add about 1 tablespoon of evoo. Add chicken and cook until done. Remove from skillet. I set mine in a towel lined dish to drain any of the oil. Set aside.

Using the same skillet, I added the onions. Cook until slightly browned around the edges. 

 Add the tomatoes. Sauté both the onion and tomatoes until tender. [don't they smell amazing?!]

Once your onions and tomatoes are tender and slightly browned, add the chicken. At this point you can add some of the crushed red pepper. I added about 1 tablespoon for an added kick. Optional, but it adds so much flavor. 

Stir the chicken, tomato and onion. Add 2 tablespoons of the pesto sauce. I like to use Buitoni Pesto sause with Basil.

Stir together for another 2-3 minutes. 

Serve over whole wheat pasta and enjoy! 
We loved this dish and will definitely be one I keep on rotation in my meal planning. Very easy weeknight meal. 


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