Dairy-Free Pasta with Pesto and Chicken
Discover the vibrant flavors of this *Dairy-Free Pasta with Pesto and Chicken*, a wholesome and fuss-free recipe perfect for weeknight dinners or entertaining guests. This dish features tender slices of pan-seared chicken breast paired with dairy-free pasta, tossed in a creamy basil pesto made with nutritional yeast for a cheesy, dairy-free twist. Blistered cherry tomatoes add a burst of sweetness and color, balancing the zesty notes of lemon juice in the pesto. Ready in just 40 minutes, this recipe is a fantastic option for those seeking a flavorful gluten-free or dairy-free meal. Serve it warm, and don’t forget to garnish with fresh basil for an aromatic finish! Keywords: dairy-free pasta, pesto recipe, chicken pasta, dairy-free dinner ideas, gluten-free options, healthy pasta recipes.
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Recipe Information
Ingredients
- 12 oz Dairy-free pasta (your choice of type)
- 1 lb Boneless, skinless chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil, divided
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts or walnuts
- 2 cloves Garlic clove, minced
- 2 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 1 tbsp Water
- 1 cup Cherry tomatoes, halved
Instructions
Bring a large pot of salted water to a boil. Cook the dairy-free pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breast with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breast and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest for 5 minutes before slicing it into strips.
In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), minced garlic, nutritional yeast, lemon juice, 1 tablespoon of olive oil, and 1 tablespoon of water. Blend until smooth, scraping down the sides as necessary. Add additional salt to taste.
In the same skillet, add the remaining tablespoon of olive oil and heat over medium. Add the halved cherry tomatoes and cook until they are just blistered and slightly softened, about 3 minutes.
Add the cooked pasta and sliced chicken to the skillet with the blistered tomatoes. Pour the pesto sauce over the pasta and toss until everything is well coated.
Serve the pasta warm, garnished with a few extra basil leaves if desired.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.4 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
