Pesto Chicken Penne with Cherry Tomatoes

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry
Pesto Chicken Penne with Cherry Tomatoes - Image

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Ingredients
Servings:4
3 1/2tspsalt
16ozpenne pasta
16ozgreen beans
1 1/2lbchicken breast
3/4tspseasoned salt
1/2tspsteak seasoning
2tspolive oil
3/4cupmayonnaise
1/4cuppesto
1 1/2tbspwhite vinegar
1/4tspblack pepper
10ozcherry tomatoes
1/4cupparmesan cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Boil the pasta

    Bring a large pot of water to a boil with the salt. Add the penne and cook 5 minutes.

  1. 2

    Add the green beans

    Drop the frozen green beans into the same pot. Cook another 4 minutes, until the pasta is al dente and the beans are just tender. Drain and return to the pot.

  2. 3

    Season and sear the chicken

    While the pasta cooks, slice the chicken breast into thin strips, pat dry, and season with the seasoned salt and steak seasoning. Heat the olive oil in a skillet over medium-high heat. Sear the chicken in batches, about 2 minutes per side, until browned through — don't crowd the pan. Rest, then chop into bite-size pieces.

  3. 4

    Mix the sauce

    Stir together the mayonnaise, pesto, white vinegar, and black pepper in a small bowl.

  4. 5

    Toss and serve

    Halve the cherry tomatoes. Toss the drained pasta and green beans with the sauce, tomatoes, parmesan, and chopped chicken. Serve hot with extra parmesan on top.

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Pesto Chicken Penne with Cherry Tomatoes

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 3 1/2 tsp salt
  • 16 oz penne pasta
  • 16 oz green beans
  • 1 1/2 lb chicken breast
  • 3/4 tsp seasoned salt
  • 1/2 tsp steak seasoning
  • 2 tsp olive oil
  • 3/4 cup mayonnaise
  • 1/4 cup pesto
  • 1 1/2 tbsp white vinegar
  • 1/4 tsp black pepper
  • 10 oz cherry tomatoes
  • 1/4 cup parmesan cheese

Instructions

  1. Boil the pastaBring a large pot of water to a boil with the salt. Add the penne and cook 5 minutes.
  2. Add the green beansDrop the frozen green beans into the same pot. Cook another 4 minutes, until the pasta is al dente and the beans are just tender. Drain and return to the pot.
  3. Season and sear the chickenWhile the pasta cooks, slice the chicken breast into thin strips, pat dry, and season with the seasoned salt and steak seasoning. Heat the olive oil in a skillet over medium-high heat. Sear the chicken in batches, about 2 minutes per side, until browned through — don't crowd the pan. Rest, then chop into bite-size pieces.
  4. Mix the sauceStir together the mayonnaise, pesto, white vinegar, and black pepper in a small bowl.
  5. Toss and serveHalve the cherry tomatoes. Toss the drained pasta and green beans with the sauce, tomatoes, parmesan, and chopped chicken. Serve hot with extra parmesan on top.

Notes & Tips

This is the pasta you make when dinner planning didn't happen. Rotisserie or canned chicken works fine if you want to skip the searing step entirely. Pat the chicken dry before it hits the pan — wet chicken steams instead of browning, and you lose the flavor. Swap the green beans for asparagus or whatever's in the crisper. The mayo-pesto sauce sounds odd until you taste it — don't overthink it.