Chicken Pesto Pasta Recipe
Marinated grilled chicken breast served with a citric parmesan pesto and fettuccini pasta. Served with french bread.
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Ingredients
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Chicken Marinade
Pesto Sauce
Pasta
Serving
Method
Chicken Marinade
- 1
Marinate the Chicken
In a bowl, mix the olive oil, lemon juice, garlic powder, salt, and black pepper. Add the chicken breasts and coat well. Cover and marinate in the fridge for at least 30 minutes.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Pesto Sauce
- 3
Prepare the Pesto
In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning if necessary.
Pasta
- 4
Cook the Fettuccini
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and reserve 1 cup of the pasta water.
- 5
Combine Pasta and Pesto
In a large bowl, combine the cooked fettuccini with the pesto sauce. If the mixture is too thick, add reserved pasta water a little at a time until you reach desired consistency.
Serving
- 6
Serve the Dish
Plate the pesto pasta and top with sliced grilled chicken. Serve with a side of fresh French bread.