A simple pesto sauce brings a burst of garden freshness to perfectly poached chicken, creating a delicious and refreshing basil-chicken pasta toss.
The combination of tender pasta, juicy chicken, and a zesty pesto sauce creates a delightful summer meal. The arugula and grape tomatoes add a fresh crunch, while the pecans bring a satisfying nutty flavor.
Perfect for a light lunch or a refreshing dinner, this pasta salad will become a favorite in your recipe collection.
Servings: 6
Equipment
- large pot
- Colander
- Food processor
- Large bowl
- sharp knife
- Cutting board
- measuring spoons
Ingredients
- 8 oz. penne or gemilli pasta
- 1 pound chicken breast halves skinless and boneless
- 2 cups basil leaves
- ⅓ cup olive oil
- 2 Tbs. grated Parmesan cheese
- 1 Tbs. lemon juice
- ¼ tsp. salt
- ¼ tsp. pepper
- 4 cups baby arugula
- 1 cup grape tomatoes halved
- ½ cup pecan pieces toasted
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, following the package directions. Drain thoroughly and set aside.
- In the same pot, place the chicken and add enough cold water to cover it by about an inch. Bring to a boil over high heat, then lower the heat to medium-low. Cook uncovered for 7-8 minutes, or until the chicken is no longer pink in the center. Drain the water and let the chicken cool. Once cooled, cut the chicken into ½-inch wide strips.
- Prepare the pesto sauce by combining the basil leaves, olive oil, Parmesan cheese, 2 tablespoons of water, lemon juice, salt, and pepper in a food processor. Blend until the mixture is smooth, which should take about 1 minute.
- In a large bowl, mix the cooked pasta, chicken strips, arugula, grape tomatoes, pecans, and the freshly prepared pesto sauce. Toss everything together until the ingredients are evenly coated.
- Transfer the pasta salad to a serving bowl. If desired, sprinkle with freshly ground black pepper and drizzle with additional olive oil before serving.
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Tips & Tricks
- Cooking Chicken: Ensure the chicken is completely cooled before cutting to maintain its juiciness and texture.
- Pasta Tips: Rinse the cooked pasta with cold water to stop the cooking process and prevent it from sticking together.
- Pesto Consistency: If the pesto sauce is too thick, add a bit more water or olive oil to achieve the desired consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld together beautifully.
- Serving Suggestions: Serve this pasta salad with a side of crusty bread or a light soup for a complete meal.
- Variations: Add other vegetables like bell peppers or cucumbers for extra crunch and color.
