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Roast chicken breast sliced with a drizzle of pesto sauce on top next to plain penne pasta and steamed green beans on a blue plate next to a white cloth napkin.

Roast Chicken Pesto

green beans, penne pasta

STARS

Marinate and roast chicken breasts until golden and juicy. Serve with penne pasta and simply prepared green beans. On the side, add pesto, which we suggest pouring over the chicken (if some gets on the pasta or green beans, that could be pretty tasty, too), with a bit of Parmigiano-Reggiano for sprinkling over anything your heart desires.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Pesto

  • 2 lemons, juiced
  • 2 garlic clove
  • ¼ cup pine nuts
  • 1 cup shredded parmesan cheese
  • 4 cups basil leaves
  • 1 cup packed baby arugula 
  • ½ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • 1 cup olive oil

Chicken

  • 4 boneless, skinless chicken breasts

Pasta

  • 8 ounces penne pasta
  • Shaved parmesan, for serving
Directions
1
In a blender, combine the lemon juice, garlic, pine nuts, parmesan, basil, arugula, salt, pepper and olive oil until smooth. Adjust the seasoning with salt and pepper.
2
Cover the chicken in half of the pesto and marinate for at least 4 hours and up to overnight. 
3
Preheat the oven to 400°F. 
4
Arrange the chicken on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until cooked through, 15-20 minutes. 
5
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
6
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2-4 minutes then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
7
Toss the penne with the remaining pesto and divide between plates. Top with chicken and green beans and sprinkle with shaved parmesan to serve. 

Roast Chicken Pesto

green beans, penne pasta

STARS

Marinate and roast chicken breasts until golden and juicy. Serve with penne pasta and simply prepared green beans. On the side, add pesto, which we suggest pouring over the chicken (if some gets on the pasta or green beans, that could be pretty tasty, too), with a bit of Parmigiano-Reggiano for sprinkling over anything your heart desires.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Pesto

  • 2 lemons, juiced
  • 2 garlic clove
  • ¼ cup pine nuts
  • 1 cup shredded parmesan cheese
  • 4 cups basil leaves
  • 1 cup packed baby arugula 
  • ½ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • 1 cup olive oil

Chicken

  • 4 boneless, skinless chicken breasts

Pasta

  • 8 ounces penne pasta
  • Shaved parmesan, for serving

Directions

1
In a blender, combine the lemon juice, garlic, pine nuts, parmesan, basil, arugula, salt, pepper and olive oil until smooth. Adjust the seasoning with salt and pepper.
2
Cover the chicken in half of the pesto and marinate for at least 4 hours and up to overnight. 
3
Preheat the oven to 400°F. 
4
Arrange the chicken on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until cooked through, 15-20 minutes. 
5
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
6
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2-4 minutes then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
7
Toss the penne with the remaining pesto and divide between plates. Top with chicken and green beans and sprinkle with shaved parmesan to serve.