Chicken & Vegetable Penne with Parsley-Walnut Pesto Recipe
A delicious and wholesome chicken and vegetable penne dish tossed in a flavorful parsley-walnut pesto. This easy-to-make recipe is perfect for a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Ingredients:
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, halved and sliced
- Salt and pepper to taste
Parsley-Walnut Pesto:
- 1 cup fresh parsley leaves
- 1/2 cup toasted walnuts
- 1/3 cup grated Parmesan cheese
- 1 clove garlic
- 1/2 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil the penne pasta with salted water. Add broccoli in the last 2 minutes, drain, and set aside.
- Cook the Chicken and Vegetables: Sauté chicken in olive oil until cooked. Add bell pepper and zucchini.
- Prepare the Pesto: Blend parsley, walnuts, Parmesan, garlic, lemon juice, salt, and pepper. Drizzle in olive oil.
- Combine and Serve: Toss pasta, chicken, vegetables, and pesto. Serve warm with extra Parmesan.
Notes
- You can substitute parsley and walnuts with basil, arugula, pine nuts, or almonds.
- This dish is ideal for meal prep and can be served warm or at room temperature.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 3g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
