This delicious chicken pesto pasta is made with basil pesto. This makes a very quick dinner for those busy evenings where you have little time to spend in the kitchen.
First season the thin chicken breasts with paprika, ground thyme, and cayenne pepper. Then sauté in a little olive oil. Let rest for a couple of minutes then slice the chicken and set aside. Sauté cherry tomatoes a few minutes in same skillet as chicken just until they soften a little. Then set aside.
Cook gluten free noodles according to package. Then drain. Meanwhile put basil leaves, salt, walnuts and Romano cheese in food processor and pulse 2-3 times. Scrape the sides of bowl and pulse another couple of times if needed. Drizzle olive oil in while processing until combined. Set aside. Mix noodles and basil pesto together and place on platter. Add cherry tomatoes and sliced chicken on top of noodles. Dinner is served!
- 1 package gluten free fettuccini noodles
- 1 pint cherry tomatoes
- 1 pound thin chicken breasts
- olive oil
- paprika, ground thyme, cayenne pepper
- Basil Pesto:
- 2 cups fresh basil leaves
- ½ cup walnuts
- 1 tablespoon minced garlic
- ½ cup olive oil
- 2 tablespoons Romano cheese - sheep
- ½ teaspoon sea salt
- Season the thin chicken breasts with paprika, ground thyme, and cayenne pepper. Then sauté in a little olive oil. Let rest for a couple of minutes then slice the chicken and set aside.
- Sauté cherry tomatoes a few minutes in same skillet as chicken just until they soften a little. Then set aside.
- Cook gluten free noodles according to package. Then drain.
- Meanwhile in food processor pulse basil leaves, salt, garlic, walnuts and Romano cheese several times. Scrape the sides of bowl and pulse another couple of times if needed.
- Drizzle olive oil in while processing until combined.
- Mix noodles and basil pesto together and place on platter. Top with cherry tomatoes and sliced chicken.
- Dinner is served!
