Sun-Dried Tomato and Basil Chicken Rotini with Pinenut Pesto

This rotini pasta dish combines the flavorful elements of sun-dried tomatoes, fresh basil, tender chicken, and nutty pinenut pesto. It’s great for a quick weeknight meal or a special occasion with its vibrant colors and inviting aromas.

Ingredients

• 12 oz rotini pasta
• 1 lb chicken breasts, diced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh basil leaves, chopped
• 1/3 cup pinenuts
• 2 cloves garlic, minced
• 1/2 cup parmesan cheese, grated
• 1/2 cup olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
2. In a blender or food processor, combine the sun-dried tomatoes, fresh basil leaves, pinenuts, minced garlic, grated Parmesan cheese, and half of the olive oil. Blend until the mixture is smooth to make the pesto sauce.
3. In a large skillet, heat the remaining olive oil over medium-high heat. Add the diced chicken breasts and season lightly with salt and pepper. Cook the chicken until it is browned and cooked through, about 6 to 8 minutes.
4. Lower the heat to medium and add the cooked pasta to the skillet with the chicken. Pour the pesto sauce over the pasta and chicken mixture. Toss gently to coat the ingredients evenly.
5. Transfer the pasta to a serving platter and garnish with additional grated Parmesan cheese and chopped basil leaves if desired.

Keywords: Dinner, Basil

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