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Parmesan Pesto Pasta with Seasoned Chicken

Author: Kelly the Kitchen Kop

Ingredients

  • 1 cup of cherry tomatoes, halved (I use organic)
  • 1 cup Shredded parmesan
  • 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. (Sometimes I'll just use fresh basil.)
  • 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--try paprika, Italian seasonings, garlic powder, etc.
  • 1 Tablespoon good quality olive oil
  • 3 Tablespoons butter, melted – best from pastured cows for highest nutrients
  • Optional: add some fresh asparagus, spinach, or sliced peppers, lightly stir-fried with some seasonings on top or toss onto another cookie sheet in the oven for a few minutes.
  • Also optional but delicious: add in some cooked bacon or some prosciutto. If you're in a hurry, you could use those *instead of* the seasoned chicken. This recipe is delicious no matter how you make it! (Be sure to add a little bacon grease to the pasta for extra flavor!)

Instructions

  • Do your prep work first:  slice the cherry tomatoes, shred the Parmesan (I use my beloved Bosch), cut the mozarella cheese, get any optional ingredients ready, then make the pesto if you're using that.
  • Cook the pasta.
  • Cut your chicken into strips, and lay it onto a parchment paper-lined sheet pan/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 along with the optional ingredients and prepare to be WOWED. :)

Notes

More optional ingredients that are tasty:  use bacon grease instead of or in addition to the melted butter.  Also good:  lemon zest and/or fresh lemon juice.