Go Back

Parmesan Pesto Pasta with Seasoned Chicken

Author: Kelly the Kitchen Kop


  • 1 cup of cherry tomatoes halved (I use organic)
  • Shredded parmesan about 1 cup
  • 8 ounces soft mozzarella cut into small chunks
  • One batch of lemon garlic pesto – here's my recipe which is so good it just makes this whole dish EXPLODE with flavor in your mouth
  • 1 pound Einkorn pasta rice pasta or whatever you like to use, it's also great with regular rice!
  • 4 boneless chicken breast halves cut into strips (Don't use factory farmed chicken! Go here for a safe source of meat online if you don't have a good local source.)
  • Seasoned salt and or lemon pepper or whatever seasonings you like to use on chicken generous amounts give lots of flavor
  • 1 Tablespoon good quality olive oil
  • 3 Tablespoons butter melted – best from pastured cows for highest nutrient value
  • Optional: add some fresh asparagus or green beans, lightly stir-fried with some seasonings on top or toss onto another cookie sheet in the oven for a few minutes.


  • Do your prep work first:  slice the cherry tomatoes, shred the Parmesan (I use my beloved Bosch), cut the mozarella cheese. Then make the pesto (try this simple pesto recipe).
  • Get your pasta going now.  (Timing this right isn't crucial unless you love the temperature of your food HOT like I do.)
  • Cut your chicken into strips, and lay it onto a parchment paper-covered cookie sheet.  Turn the oven to ‘broil'.  Sprinkle the top side with your spices of choice.  I shake lemon pepper or seasoned salt on liberally, making sure all parts of the chicken have some spices on it.  Put it into your oven once it's hot and then watch it.  Set the timer for 2 minutes; check it and only leave it in there until the whole top is white.  Mine took 4 minutes on the first side. Flip the chicken over, season again with whatever seasonings you want to use.  Broil again until that side is all white, about 2 minutes, and then check it.  It may need another couple minutes to make sure there's no pink left in the middle.  Don't cook it past that point, though, because when chicken is NOT overdone, it's tender and juicy!  If you cook it too long it's dry and tough.
  • Now toss everything together with the olive oil and melted butter and prepare to be WOWED.