Chicken Pesto Pasta {recipe}

Last Friday at 2:30pm I realized that I hadn't thought about dinner {nor had meal planned & grocery shopped for a few days}. My basil plant has been growing well and I needed to prune it, so I racked my brain for what I could make that used fresh basil. I remembered {this} recipe we made a while ago and loosely followed it.

It turned out fantastic.  The family devoured it and there was zip, zilch, nada left over! {I'll double it next time}:

Chicken Pesto Pasta

1 package penne pasta

olive oil

2 boneless skinless chicken breasts (seasoned with garlic salt & pepper) cooked and cubed

1 red onion, chopped

3-4 Roma tomatoes, chopped

5-6 fresh basil leaves, sliced thinly

1/2 teaspoon salt

1/2 cup basil pesto*

fresh grated parmesan cheese

Cook noodles according to package directions, and while the noodles are cooking . . . 

Heat a tablespoon of olive oil in a large pan. Add onion and sauté 3-5 minutes until soft. Add tomatoes, fresh basil, salt,  and 1/3 cup of water from the cooking noodles. 

Reduce heat to low and simmer the sauce for 5 minutes (adding more pasta water if needed).

Drain noodles and add to the sauce {I reserved 2 cups to make sure I had enough sauce to coat there noodles}. Add in the chicken and pesto and stir to incorporate. Sprinkle with parmesan cheese and serve.

*Pesto - I make my own that doesn't use pine nuts {I never have those on hand!}

Basil Pesto

2 large handfuls fresh basil leaves

1 clove crushed garlic

1/4 cup freshly grated parmesan cheese

1-2 tablespoons EVOO

salt and pepper

Add ingredients into a chopper {I like my ninja} and blend together. These measurements are approximate - you can add more or less to adjust it to your taste. This made about a 1/2 cup of pesto.

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