Spring Veggie Pesto Chicken Pasta
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 22 min
- Cost
- $22.00
- Nutrition
- 620 cal · 48g protein
- quick
- high-protein
- kid-favorite
🍳 3 pans · Picky-eater safe bet: plain noodles
Spring Veggie Pesto Chicken Pasta is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $22 in groceries. You'll need 3 pans, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 10 oz rotini pasta
- ½ cup basil pesto
- 1 bunch asparagus
- 2 count zucchini
- 1 package grape tomatoes
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 pinch salt
- 1 pinch black pepper
Steps
- Heat the oven to 425°F and put a large pot of salted water on to boil. Snap the woody ends off the asparagus and cut the spears into 2-inch pieces. Cut the zucchini into half-moons.
- Spread the asparagus, zucchini, and tomatoes on a sheet pan. Toss with 1 tablespoon oil, 1 teaspoon Italian seasoning, and a pinch of salt. Roast 15 minutes until the tomatoes burst.
- Cut the chicken into 1-inch pieces and season with the remaining Italian seasoning, salt, and pepper. Heat the remaining oil in a large skillet over medium-high and cook the chicken 7 to 8 minutes, stirring, until browned and 165°F inside.
- Cook the dry rotini in the boiling water 9 to 10 minutes until tender. Drain, saving 1/2 cup pasta water.
- Set aside a scoop of plain pasta and a few pieces of chicken for picky eaters. Return the rest of the pasta to the pot with the pesto and a splash of pasta water and stir until glossy. Fold in the rest of the chicken and the roasted veggies. Taste, add salt and pepper, and serve.
- Picky eaters can have the plain pasta and chicken you set aside, with no pesto or veggies.
- Make ahead: Cut the veggies and chicken up to 1 day ahead and keep them in separate containers in the fridge.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 62 g
- Fiber
- 5 g
- Sugar
- 4 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop