Description
This 30-minute chicken penne pesto recipe is your new favorite last-minute dinner! It’s done so quickly, you can even use canned chicken if you are crunched for time. Swap the frozen green beans and cherry tomatoes for whatever veggies you have on hand!
Ingredients
Scale
- 1 tablespoon salt (for boiling water)
- 16 ounces penne pasta
- 16 ounces green beans (French cut frozen, unthawed)
- 2 chicken breasts (sliced thin)
- 3/4 teaspoon Lawry’s seasoned salt
- 1/2 teaspoon steak seasoning
- olive oil
- 3/4 cup mayonnaise
- 1/4 cup pesto
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 box cherry tomatoes (sliced in half)
- 1/4 cup Parmesan (shredded)
- Parmesan (for garnish)
Instructions
- Step: Bring a large pot (or high sided skillet) of water to boil, adding about a tablespoon of salt. When the water is boiling, add the penne and set a timer for 5 minutes.
- Step: After 5 minutes, add the frozen green beans. Set another timer for 4 minutes. Check the pasta and a green bean to see if they are cooked. When it is done, drain completely and return to the pot. If it’s going to be a while before you add the sauce, stir in a couple teaspoons of oil.
- Step: Slice each breast into thin strips, pat dry, and season with Lawry’s and steak seasoning.
- Step: Heat a skillet over medium high heat. Add oil to coat the pan, 1-2 teaspoons. When the oil shimmers, add a few of the chicken strips. After 2 minutes (or when you can see that it is brown), flip the chicken over and cook for one more minute or until browned. Continue until all the chicken is cooked. Set aside on a cutting board and let rest. Once it has cooled a bit, chop into bite-size strips.
- Step: In a small bowl combine the mayonnaise, pesto, vinegar, salt, and pepper.
- Step: Slice the tomatoes and shred the Parmesan.
- Step: When the pasta is drained, add the sauce, tomatoes, Parmesan, and chopped chicken. Stir it up.
- Step: Serve hot and garnish with shredded Parmesan.
Notes
To store, keep in an airtight container in the fridge for 3 to 4 days. To freeze, store in an airtight container or freezer bag for up to 2 months; thaw in the fridge overnight and reheat gently on the stove or in the microwave with a splash of water or extra pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 973 kcal
- Sugar: 9 g
- Sodium: 1250 mg
- Fat: 44 g
- Saturated Fat: 8 g
- Unsaturated Fat: 29 g
- Trans Fat: 1 g
- Carbohydrates: 97 g
- Fiber: 7 g
- Protein: 46 g
- Cholesterol: 99 mg
Keywords: 30 Minute Recipes, cherry tomatoes, chicken, Penne, Pesto