CHICKEN PESTO FUSILLI
Hey you guys! Remember that homemade pesto from last week in my stories!?
It’s back! And serving as the base for this pesto fusilli with chicken and sun-dried tomatoes.
The recipe of the pesto is in my highlights. I’ll also like to add this recipe to my series of bucket list recipes to make before you die….YES ITS THAT delicious. Ok maybe slightly over dramatic but I have no same at all in admitting I rocked this one ;)
Here’s the best part (drumroll plz), it takes only 30 minutes to make! That’s like music to my ears. A delicious and satisfying meal that the whole family will enjoy in 30 minutes is a BIG win in my book any night of the week!
This dish is super versatile. Customize it however you need and like. Don’t like chicken? No probs, leave it out! Love tomatoes? Add more! You could even throw in some fresh chopped tomatoes with the sun-dried tomatoes just to create a flavorful tomato-ey party in your mouth. You like your pasta on the extra saucy side? Add cream you saucy person!
I don’t know what it is about a beautiful dish like this one, but it just makes me want to smile, lean back in my chair, and close my eyes for a moment to savor the tastiness. Do you ever do this when a meal is just so SO good? Or am I the only weirdo? Doubtful.
It’s pure comfort in a bowl. Make this for your next dinner guests and you’ll have a hard time getting them out the door. Either because they ate too much or because they’ll be hoping for seconds. Be sure to cut them off at some point though. Too much of a good thing can be……well, never mind.
Alright pasta lovers, let’s eat.
P.S. Don’t forget to top your pasta off with some fresh grated parmesan. And just when you think you’ve grated enough, grate a little more (for good measure you know).
INGREDIENTS
500 gms Fusilli pasta. (you can use penne or even spaghetti if you like)
past water as or if needed
olive oil
salt and pepper
2-3 chicken breasts
1/3 cup cherry tomatoes cut in half. Mix in olive oil and salt and roast in oven for 15 minutes till charred or you can even use store bought sun dried tomatoes in a jar.
1 cup prepared homemade pesto * recipe in highlights on my Instagram.
Parmesan Reggiano, for serving
NOTE: I MADE THIS FOR A FAMILY OF 7 SO THATS WHY I used the whole box of pasta. Also would advice to make the pesto a day in advance to reduce cooking time.
INSTRUCTIONS
Cook the pasta according to the package directions, drain and toss with just enough olive oil to prevent pasta from sticking together while preparing the rest of the dish.
While pasta is cooking, heat the grill to medium-high heat. Brush olive oil on both sides of the chicken. Season with salt, pepper.
Grill the chicken breasts for 4-5 minutes on each side or until the chicken is cooked through. Allow the chicken to rest for 5 minutes before slicing it.
Roast the halved cherry tomatoes with little olive oil and salt OR drain the oil from the sun-dried tomatoes and chop into smaller pieces.
Place empty pot on the stove at medium heat. Add the pasta, roasted tomatoes, pesto to the pan .Stir until incorporated.
Stir in the grilled and sliced chicken. If at this time you feel its a little dry, add some pasta water to loosen it all up.
Serve and top with finely grated parmesan cheese.
SEE THAT EASY. ENJOYYYYYYY.
