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
Author: Julie Boyle
Prep time:
Cook time:
Total time:
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
- Heat a non stick skillet on high.
- Meanwhile, season the chicken with salt and pepper and dredge in the flour. Shake well and remove any excess flour.
- Add the olive oil to the pan. Add the chicken to the pan.
- Cook the chicken for 5 minute until golden on one side.
- Meanwhile, heat a large pasta pot until boiling. Cook the pasta until al dente. Reserve 1 cup pasta water.
- Continue cooking the chicken until cooked thru, 5-6 more minutes.
- Add the tomatoes to the pan and mix well.
- Add ½ cup of the pasta water to the chicken mixture, mix well.
- Add the pasta and some of the pesto to the pan, mix well. Add additional pesto if needed. Season with salt & pepper.
- Serve with grated parmesan cheese.