Super Vegetable Pesto Pasta with Pan Seared Oven Roasted Chicken
Elevate your pasta night with this vibrant and wholesome "Super Vegetable Pesto Pasta with Pan-Seared Oven-Roasted Chicken." Perfectly seasoned chicken breasts are seared to golden perfection and roasted until tender, then sliced and served atop a bed of fettuccine or linguine tossed in a homemade vegetable pesto. The pesto combines fresh baby spinach, basil, parsley, Parmesan cheese, pine nuts, and a touch of lemon for a zesty, creamy sauce bursting with flavor. Add a medley of sautéed cherry tomatoes, zucchini, and broccoli for a colorful, veggie-packed twist. This dish is a harmonious balance of protein, greens, and hearty pasta, making it a nutritious and satisfying meal for any occasion. Ideal for meal prepping or a family dinner, this quick and impressive recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 cups baby spinach
- 1 cup basil leaves
- 0.5 cup parsley
- 0.25 cup pine nuts
- 0.5 cup Parmesan cheese
- 2 pieces garlic cloves
- 1 tablespoon lemon juice
- 12 ounces fettuccine or linguine pasta
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup zucchini, chopped
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano.
In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side or until golden brown.
Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes or until it reaches an internal temperature of 165°F (74°C). Set aside and let it rest for 5 minutes before slicing.
While the chicken is roasting, prepare the vegetable pesto by adding baby spinach, basil leaves, parsley, pine nuts, Parmesan cheese, garlic cloves, lemon juice, and 2 tablespoons of olive oil to a food processor. Blend until smooth, adding salt and pepper to taste.
Boil a large pot of water with 1 teaspoon of salt. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the broccoli florets, zucchini, and cherry tomatoes for 4-5 minutes or until tender.
Toss the cooked pasta in the skillet with the sautéed vegetables. Stir in the vegetable pesto, adding reserved pasta cooking water a little at a time until the sauce reaches your desired consistency.
Slice the rested chicken breasts into thin strips.
Plate the pesto pasta and top with the sliced chicken. Garnish with additional Parmesan cheese, pine nuts, or basil leaves if desired.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5111 mg | 222% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 880 mg | 19% | |
*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.
