Sun-Dried Tomato and Basil Chicken Rotini with Pinenut Pesto

Ingredients

• 12 ounces rotini pasta
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup basil pesto
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• 1/4 cup reserved pasta water

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil. Add the rotini and cook according to package directions until al dente, about 11 minutes.

   11:00 · Cook pasta
2. 2

   Reserve 1/4 cup of the pasta water, then drain the rotini and set aside.

3. 3

   Season the chicken pieces with salt and black pepper.

4. 4

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, about 7 minutes.

   7:00 · Cook chicken
5. 5

   Reduce the heat to medium-low and add the drained rotini, basil pesto, sun-dried tomatoes, and reserved pasta water to the skillet. Toss until the pasta is evenly coated and warmed through, about 2 minutes.

   2:00 · Toss and warm
6. 6

   Remove from heat and stir in the toasted pine nuts and grated Parmesan cheese.

7. 7

   Garnish with torn fresh basil leaves and serve immediately.