Name: Lemon Pesto Pasta with Roasted Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup toasted pine nuts; 2½ tablespoons fresh lemon juice (about 1–2 lemons); ½ tablespoon lemon zest; 2 garlic cloves; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups fresh basil leaves; ⅓ cup extra-virgin olive oil; 1 tablespoon olive oil; 3 cloves garlic, minced; 2 cups cherry tomatoes (whole or halved, optional); 1/2 teaspoon red pepper flakes; Salt and pepper, to taste; 4 chicken breasts (1 per serving); 2 teaspoons salt (½ teaspoon per breast); 1 teaspoon black pepper (¼ teaspoon per breast); 2 teaspoons paprika (½ teaspoon per breast); 2 teaspoons garlic powder (½ teaspoon per breast); 1 tablespoon olive oil (for cooking); 10 – 12 ounces pasta of your choice (enough for 4 servings); Optional: parmesan cheese for topping, additional salt and pepper to taste

Ingredients

Units Scale

For the Lemon Pesto:

1/2 cup toasted pine nuts
2 1/2 tablespoons fresh lemon juice (about 1-2 lemons)
1/2 tablespoon lemon zest
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh basil leaves
1/3 cup extra-virgin olive oil

For the Roasted Tomatoes:

1 tablespoon olive oil
3 cloves garlic, minced
2 cups cherry tomatoes (whole or halved, optional)
1/2 teaspoon red pepper flakes
Salt and pepper, to taste

For the Chicken:

4 chicken breasts (1 per serving)
2 teaspoons salt (1/2 teaspoon per breast)
1 teaspoon black pepper (1/4 teaspoon per breast)
2 teaspoons paprika (1/2 teaspoon per breast)
2 teaspoons garlic powder (1/2 teaspoon per breast)
1 tablespoon olive oil (for cooking)

For the Pasta:

10 - 12 ounces pasta of your choice (enough for 4 servings)
Optional: parmesan cheese for topping, additional salt and pepper to taste

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Instructions

In a food processor, combine toasted pine nuts, lemon juice, lemon zest, garlic cloves, salt, pepper, basil leaves, and olive oil. Pulse until finely chopped. Taste and adjust seasoning if needed.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add garlic, cherry tomatoes, and red pepper flakes. Season with salt and pepper.
Cook, stirring occasionally, until tomatoes are softened and lightly blistered, about 5 – 6 minutes. Remove from pan and set aside.
Season chicken breasts on both sides with salt, pepper, paprika, and garlic powder.
Using the same pan as the tomatoes, add a bit more oil if needed and cook over medium-high heat until the chicken is slightly charred and cooked through, about 5 – 7 minutes per side depending on thickness. Remove from pan and set aside. Allow the chicken to rest for at least 10 minutes before cutting it into slices to serve.
Cook pasta according to package directions until al dente. Drain well.
Toss the cooked pasta with the lemon pesto until evenly coated. Plate the pasta, then top with sliced chicken breasts and the roasted tomatoes. Serve immediately.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4