Now that I have a go to homemade pesto recipe, it’s time to put it to use with one of my all time favorite pasta combination- pesto, peas, and chicken. Normally I would make this recipe with some sugar snap peas and top it off with some fresh mint leaves for a crisp addition, but I didn’t want to make a trip to the store for the peas and mint leaves. But they do make this already good recipe, even tastier!
2/3 cup store bought pesto or kale pesto
½ pound snap peas, optional
1 cup peas, frozen
4 tablespoons finely grated Parmesan
¼ cup mint leaves, optional
1 pound your choice of pasta, i prefer angel hair
1 pound chicken breast
1 tbsp pesto per chicken breast, optional
Preheat oven to 400 degrees. Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper. If desired, top with one tablespoon of pesto, then bake 20-25 minutes depending on their size and thickness until juices run clear.
In a large pot of heavily salted boiling water, cook the pasta until al dente adding the snap peas and peas during the last minute of cooking.
Reserve 1 cup of the pasta cooking water, then drain the pasta.
Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta and sliced grilled chicken breast.
To serve, sprinkle with the parmesan and mint leaves.