Shells with Chicken and Mint Cilantro Pesto

shells with chicken and  mint cilantro pesto

I had a half marathon last Sunday so I HAD to have pasta Saturday night.  Honestly, I had to carbo load and I had absolutely NO choice but to have a piping hot fabulous bowl of pasta delciousness for dinner.  Ok, the truth is out, maybe part of the reason I sign up for races is just so I “have to eat pasta”.

This is one of my all time favorites.  Shells + Mint Cilantro Pesto + Chicken + Tomatoes + Extra cheese = Deliciousness 🙂

Shells with Chicken and Mint Cilantro Pesto
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Prep time: 
Cook time: 
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Serves: 4-6
 
Ingredients
  • 1 Pound of boneless chicken breast, cut into bite size pieces
  • 1 Cup Flour
  • 1 Tbsp Olive oil
  • 1 Pint cherry or grape tomatoes, sliced in half and seasoned with S&P
  • Mint Cilantro pesto
  • 1 Pound of pasta shells or your favorite shape
  • Parmesan cheese for serving
Instructions
  1. Heat a non stick skillet on high.
  2. Meanwhile, season the chicken with salt and pepper and dredge in the flour. Shake well and remove any excess flour.
  3. Add the olive oil to the pan. Add the chicken to the pan.
  4. Cook the chicken for 5 minute until golden on one side.
  5. Meanwhile, heat a large pasta pot until boiling. Cook the pasta until al dente. Reserve 1 cup pasta water.
  6. Continue cooking the chicken until cooked thru, 5-6 more minutes.
  7. Add the tomatoes to the pan and mix well.
  8. Add ½ cup of the pasta water to the chicken mixture, mix well.
  9. Add the pasta and some of the pesto to the pan, mix well. Add additional pesto if needed. Season with salt & pepper.
  10. Serve with grated parmesan cheese.