- 1 (16-ounce) package uncooked penne pasta (or any shape) (I used penne pasta)
- 2 boneless, skinless chicken breast halves
- Montreal chicken seasoning (optional) (I used it)
- Salt and ground black pepper (I used kosher salt and freshly ground black pepper)
- 1 (7-ounce) container refrigerated basil pesto (I used Buitoni pesto with basil)
- 1 cup finely shredded Parmesan cheese
- Cook the pasta to al dente based off the directions on the package they came in. Drain the pasta and transfer to a large mixing bowl.
- Season the chicken breasts with salt, pepper and the Montreal chicken seasoning (if you’re using the Montreal seasoning). Place the chicken in a hot nonstick skillet* and cook for 8 to 12 minutes or until the chicken is fully cooked (they recommend 170 degrees), flipping halfway through. Take the chicken out of the skillet and place it on a cutting board, slicing it into thin pieces.
- Add the peso, chicken and parmesan to the bowl with the pasta, tossing to combine. Serve immediately.
*I know the skillet is nonstick, but I still poured a tablespoon of vegetable oil into the skillet to get hot before the chicken went in and then I poured another tablespoon of oil in after I flipped the chicken.
This was a fairly easy dish to put together ! You taste the pesto first and foremost but you can taste the Parmesan cheese in the background. The chicken helps this feel like a complete meal. My dad thought this tasted so good that he came back for seconds !
This recipe came from MixingBowl.
I wasn’t paid in any form to promote Buitoni or MixingBowl.
Take care everybody !