Description
A wholesome and flavorful Chicken Vegetable Penne with Parsley Walnut Pesto, featuring tender chicken, vibrant vegetables, and a fresh herbaceous pesto made from parsley and toasted walnuts. This Italian-inspired dish is perfect for a healthy and satisfying weeknight dinner.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces penne pasta
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
Parsley Walnut Pesto
- 1 cup fresh parsley leaves, packed
- 1/3 cup walnuts, toasted
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
Topping (Optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions. During the last 2 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain pasta and broccoli together and set aside.
- Sauté the chicken and vegetables: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook the chicken in the skillet for 6 to 8 minutes until golden brown and fully cooked through. Add the sliced red bell pepper and zucchini, then sauté for an additional 3 to 4 minutes until the vegetables are just tender.
- Make the parsley walnut pesto: In a food processor, combine the fresh parsley leaves, toasted walnuts, grated Parmesan cheese, garlic cloves, lemon juice, salt, and black pepper. Pulse a few times until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well-combined.
- Combine and serve: Add the cooked pasta and broccoli to the skillet with the chicken and vegetables. Stir in the parsley walnut pesto, tossing everything together over low heat until the dish is warmed through and evenly coated. Serve immediately, topped with extra grated Parmesan cheese if desired.
Notes
- Pesto can be made ahead and stored in the fridge for up to 4 days.
- This recipe is delicious with whole wheat or gluten-free pasta if preferred.
- Adjust seasoning with salt and pepper according to taste.
- For a nut-free version, substitute walnuts with pumpkin seeds or omit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
