Description

A flavorful and hearty Chicken & Vegetable Penne with a vibrant Parsley-Walnut Pesto, combining tender chicken strips, sautéed vegetables, and perfectly cooked penne pasta tossed in a fresh, nutty pesto sauce. Ideal for a nutritious Italian-American weeknight dinner.

Ingredients

For the Pasta and Vegetables

12 oz penne pasta
2 tablespoons olive oil
2 boneless skinless chicken breasts, sliced into strips
1 teaspoon salt
1/2 teaspoon black pepper
1 zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese (optional)
Fresh basil for garnish

For the Parsley-Walnut Pesto

1 cup fresh parsley leaves
1/2 cup walnuts
1/3 cup olive oil
1/4 cup grated Parmesan cheese
1 garlic clove
1 tablespoon lemon juice
Salt and pepper to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain the pasta and set it aside.
Prepare the Parsley-Walnut Pesto: In a food processor, combine fresh parsley leaves, walnuts, olive oil, grated Parmesan cheese, garlic clove, lemon juice, salt, and black pepper. Blend until the mixture is smooth and set the pesto aside.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for 5 to 7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the sliced zucchini and red bell pepper. Sauté for 4 to 5 minutes until the vegetables become slightly tender. Then, add the halved cherry tomatoes and cook for an additional 2 minutes.
Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Add the drained pasta and the prepared parsley-walnut pesto. Toss everything together until the pasta and chicken are evenly coated with the pesto and heated through.
Serve: Serve the pasta warm, topped with additional grated Parmesan cheese and fresh basil leaves, if desired.

Notes

This pesto can be prepared in advance and stored in the refrigerator for up to 5 days.
Substitute parsley with basil or arugula for a different flavor twist.
To make this dish vegetarian, omit the chicken and add extra vegetables such as mushrooms or spinach.
Use gluten-free penne pasta to make the dish gluten-free.