It’s been a while since I have shared a recipe with y’all. This is an original recipe I wrote myself a few summers ago as a talk-off of family classic that I wanted to make a little more light and give a fresher flavor to. This is great hot or cold and can be tweaked to suite anyone’s palate.
- 1 box Penne Pasta
- 1.5 lbs Chicken
- 1 package of Grape/Cherry Tomatoes
- Fresh Basil
- Grated Parmesan
- Dried Italian Herbs (I use this)
- Start a large pot of water to boil for pasta. Add a generous pinch of salt to water.
- While water is heating, dice chicken into bite-size pieces.
- Once water is at a rolling boil, add pasta. Stir frequently to prevent sticking.
- In a skillet, heat 1 tbsp of EVOO over med-high heat. Once oil is shimmering, add chicken and a generous tablespoon (or 2) of pesto. Saute chicken, stirring frequently.
- While chicken and pasta are cooking, halve tomatoes and set aside.
- De-stem basil, cut and set aside. (for an easily brused herb like this, chiffonade is the best method I have found to cut)
- Once chicken is cooked and juices are flowing clear, add tomatoes and basil to skillet. Mix thoroughly.
- Your pasta should also be about done. Remove from heat, drain and pour it into a large serving bowl.
- Drizzle pasta with 1 tbsp of olive oil and mix.
- Remove chicken mixture from heat and pour into serving bowl with pasta.
- Toss chicken with pasta, add Parmesan and additional dried Italian spices to taste.