Chicken And Pasta With Pesto

Tender chicken marinated in olive oil, vinegar, and garlic pairs beautifully with ribbons of pasta and a bright, aromatic pesto sauce. Finished with fresh parsley and Parmesan for a flavorful Italian-style entrée.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

6 tablespoons olive oil, divided

¼ cup white wine vinegar

3 cloves garlic, minced

½ teaspoon salt

1 pound skinless, boneless chicken breasts, sliced ½ inch thick across the grain

12 ounces dried mother-in-law’s tongue pasta or plain pappardelle, tagliatelle or fettuccine

2 tablespoons prepared pesto

Flat-leaf parsley and Parmesan cheese shavings (optional)

Directions

For marinade, in a 1-quart dish combine ¼ cup of the olive oil, white wine vinegar, garlic, and salt. Add chicken, stirring until thoroughly coated. Cover and marinate in refrigerator for 30 minutes.
Meanwhile, prepare pasta according to package directions until tender but still firm to the bite.
Remove chicken from marinade, discarding marinade. In a large skillet heat 1 tablespoon of the remaining olive oil over medium-high heat. Add chicken and cook just until pink no longer remains. Remove from heat.
Transfer chicken to platter and keep warm, reserving oil in skillet. Stir remaining 1 tablespoon olive oil and the pesto into skillet. Arrange pasta and chicken on plates; drizzle with pesto mixture. If desired, garnish with parsley and Parmesan cheese shavings.