Spicy Chicken Pesto Pasta Recipe
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0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
691 kcal
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Course
Main Course
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Cuisine
American
Spicy Chicken Pesto Pasta Recipe
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A chicken pesto pasta recipe with a twist, made extra spicy with roasted jalapeno peppers, prepared with spinach and basil, pecans, manchego cheese and more. If you enjoy pecan pesto, you'll love this version.
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Ingredients
- 2 medium chicken breasts
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 cloves garlic
- 1/4 cup spinach
- 1/4 cup basil
- 1 roasted jalapeno pepper + extras for serving if desired
- 1/4 cup olive oil + a bit more for cooking
- 1/4 cup pecans
- 1/4 cup shredded manchego cheese
- A bit of pasta water for the pesto
- Cooked pasta to serve
- Seared asparagus spears for topping
Instructions
- Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
- Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
- While chicken is cooking, get your pasta going by bringing a pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
- While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
- Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
- To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
- Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy!
Nutrition Information
Show Details
Calories
691kcal
(35%)
Carbohydrates
6g
(2%)
Protein
59g
(118%)
Fat
47g
(72%)
Saturated Fat
9g
(45%)
Cholesterol
161mg
(54%)
Sodium
236mg
(10%)
Potassium
601mg
(17%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
995IU
(20%)
Vitamin C
10.8mg
(12%)
Calcium
257mg
(26%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 6g | 2% |
| Protein | 59g | 118% |
| Fat | 47g | 72% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 161mg | 54% |
| Sodium | 236mg | 10% |
| Potassium | 601mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 257mg | 26% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
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