30 Minute Pesto Penne with Chicken and Cherry Tomatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
973 kcal
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Course
Main Course
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Cuisine
Italian
30 Minute Pesto Penne with Chicken and Cherry Tomatoes
Description
30 Minute Pesto Penne with Chicken and Cherry Tomatoes brings together thinly sliced chicken breasts seasoned with Lawry's and steak seasoning, cooked to a browned finish in a skillet. Meanwhile, penne pasta and frozen French cut green beans cook together until the pasta is al dente and the green beans tender-crisp. The pasta is then combined with a creamy sauce made from mayonnaise, pesto, vinegar, and seasonings. Fresh cherry tomatoes and parmesan cheese add bursts of freshness and richness.
The final dish highlights a mix of textures: creamy sauce coats the noodles while the chicken provides a savory, slightly smoky note. The green beans maintain a slight crunch, contrasting the tender pasta and juicy tomatoes. It's suitable to serve warm or cold, enjoying its versatility.
For storage, keep leftovers refrigerated in an airtight container for 3 to 4 days. Reheat gently in the microwave or on the stove with a splash of liquid or extra pesto to loosen the sauce. The dish can also be frozen, but pasta and green beans may soften upon thawing. Thaw overnight in the refrigerator and reheat carefully.
Ingredients
- 1 tablespoon salt for boiling water
- 16 ounces penne pasta
- 16 ounces green beans French cut frozen, unthawed
- 2 chicken breast sliced thin
- 3/4 teaspoon seasoned salt Lawry's brand
- 1/2 teaspoon steak seasoning
- olive oil
- 3/4 cup mayonnaise
- 1/4 cup pesto
- 1 & 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 box cherry tomato sliced in half
- 1/4 cup parmesan shredded
- Parmesan Cheese for garnish, more
Instructions
- Bring a large pot (or high sided skillet) of water to boil, adding about a tablespoon of salt (it should taste like the ocean). When the water is boiling, add the penne and set a timer for 5 minutes.
- After 5 minutes, add the frozen green beans. You don't have to use the whole bag, it's up to you. Set another timer for 4 minutes. Check the pasta and a green bean to see if they are cooked. You want the pasta al dente and the green beans just barely tender. When it is done, drain completely and return to the pot. If it's going to be a while before you add the sauce, stir in a couple teaspoons of oil.
- Meanwhile, prepare the chicken. Slice each breast into thin strips, pat dry, and season with Lawry's and steak seasoning (you can just eyeball it).
- Heat a skillet over medium high heat. Add oil to coat the pan, 1-2 teaspoons. When the oil shimmers, add a few of the chicken strips (not all of them.) Make sure there is space in between. We want them to brown, not steam. After 2 minutes (or when you can see that it is brown), flip the chicken over and cook for one more minute or until browned. Continue until all the chicken is cooked. Set aside on a cutting board and let rest. Once it has cooled a bit, chop into bite-size strips.
- In a small bowl combine the mayonnaise, pesto, vinegar, salt, and pepper.
- Slice the tomatoes and shred the Parmesan.
- When the pasta is drained, add the sauce, tomatoes, Parmesan, and chopped chicken. Stir it up.
- Serve hot and garnish with shredded Parmesan.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of water or extra pesto to restore creaminess.
- Can be enjoyed cold like a pasta salad without reheating.
- Freezing is possible but may soften pasta and green beans; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 973 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 973kcal | 49% |
| Carbohydrates | 97g | 32% |
| Protein | 46g | 92% |
| Fat | 44g | 68% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Potassium | 1070mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 28mg | 31% |
| Calcium | 185mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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