Imagine twirling your fork into a vibrant, flavor-packed pasta dish that transports you straight to the sun-drenched hills of Italy - without leaving your kitchen! This Red Pepper Tomato Pasta Pesto Chicken is not just a meal, it's a culinary adventure that combines the bold flavors of roasted red peppers, juicy cherry tomatoes, and creamy pesto with tender chicken and perfectly cooked pasta. Get ready to impress your family and friends with a restaurant-quality dish that's surprisingly simple to prepare!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 cups cherry tomatoes, halved
- 1 cup cooked chicken, shredded
- 1/2 cup pesto
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 2 cups of halved cherry tomatoes, 1 cup of shredded cooked chicken, 1/2 cup of pesto, 1 sliced red bell pepper, 2 tablespoons of olive oil, and salt and pepper to taste.
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red bell pepper and sauté for about 3-4 minutes, or until the peppers are tender and slightly caramelized.
- Next, add the halved cherry tomatoes to the skillet with the red bell pepper. Cook for an additional 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander. Add the drained pasta directly to the skillet with the sautéed vegetables.
- Incorporate the shredded cooked chicken into the skillet, followed by the pesto. Toss everything together to ensure the pasta, chicken, and vegetables are well coated with the pesto. If the mixture appears dry, gradually add some reserved pasta water until you reach your desired consistency.
- Season the pasta with salt and pepper to taste. Continue to cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Once everything is heated through, remove the skillet from the heat. Serve the Red Pepper Tomato Pasta Pesto Chicken warm, garnished with additional pesto or grated Parmesan cheese if desired.
- Enjoy your delicious Italian-inspired meal!
Tips
- • Always salt your pasta water generously - it should taste like the sea to properly season your pasta from the inside out. • Reserve some pasta water before draining. The starchy liquid is a secret weapon for creating a silky, clingy sauce. • For maximum flavor, use freshly shredded chicken and high-quality pesto. • Don't overcook your vegetables - you want them tender but still with a slight crunch. • For an extra flavor boost, consider toasting some pine nuts or adding fresh basil leaves as a garnish. • If you're short on time, rotisserie chicken works perfectly as a quick protein substitute. • Want to make it vegetarian? Simply swap the chicken for white beans or grilled tofu.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 60mg
