Ingredients
1.5 lbs skinless, boneless chicken breast
12 oz whole wheat pasta
1 cup basil pesto (store-bought or homemade)
1 cup grated parmesan cheese
3 cloves garlic, minced
3 tbsp olive oil
0.5 cup pine nuts, toasted
1 tsp salt
0.5 tsp black pepper
Instructions
Bring a large pot of salted water to boil. Add pasta and cook until al dente (8-10 minutes)
Meanwhile, whisk together garlic, olive oil, salt, and pepper. Brush onto chicken breasts
Grill chicken over medium-high heat (4-5 minutes per side) until internal temperature reaches 165°F
In a large bowl, toss cooked pasta with 2/3 of the pesto until well coated
Add cooked chicken to pasta, sprinkling remaining pesto and half the parmesan. Toss gently
Top with additional parmesan, toasted pine nuts, and a drizzle of olive oil before serving
Notes
Use turkey breast for alternative protein
Substitute gluten-free pasta for dietary restrictions
Sunflower seed pesto works for nut-free option
Reserve 2 tbsp pasta water to adjust sauce consistency
Store leftovers in air-tight containers up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 60mg