Chicken Tender Pesto Pasta with Tomatoes and Basil
The clock starts ticking when the oven starts to preheat for this dish. Bring your pasta water to a boil while you season your chicken then make your pasta while your chicken cooks. Bring it all together with a little pesto, some fresh tomato, and torn basil and you've got a fast, easy and filling weeknight pasta. Did I mention delicious?...
INGREDIENTS
3 Sanderson Farms® BONELESS SKINLESS CHICKEN BREAST FILLETS WITH RIB MEAT
Salt and pepper to taste
Canola oil pan spray
PESTO PASTA
1 box cavatappi pasta
1 8oz pesto sauce (refrigerated)
2 tbsp sour cream
FOR ASSEMBLY
Reserved chicken
Pesto pasta
1/2 cup fresh basil leaves, torn
1 cup cherry tomatoes, sliced
Cracked black pepper and parmesan to taste if desired
Directions
1. Slice each chicken breast in half lengthwise so you have two breast filets from each filet.
2. Season each filet with salt and pepper to taste.
3. Spray each filet with a little pan spray.
4. Air fry at 375F for 10-12 minutes turning once or until > 165F internal temperature as measured by a calibrated thermometer.
5. Slice or dice the chicken and reserve chicken until ready to plate.
FOR PESTO PASTA
1. Boil water and cook pasta according to instructions.
2. Drain and return pasta to the pot.
3. Add pesto and sour cream to the pasta and stir to combine over low heat.
4. Season with salt and black pepper to taste.
FOR ASSEMBLY
5. Spoon pasta into bowls.
6. Top with air fried chicken, tomatoes, and basil.
7. Finish the dish with cracked black pepper and parmesan if you like!
