Chicken & Vegetable Penne With Parsley-Walnut Pesto Recipe

Cooking Directions

• STEP 1.Cook the penne pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, add the vegetables and cook until tender-crisp.
• STEP 4.In a food processor, combine parsley, walnuts, garlic, lemon juice, and olive oil. Process until smooth.
• STEP 5.In a large bowl, toss the cooked penne pasta with the chicken, vegetables, and parsley-walnut pesto.
• STEP 6.Serve the Chicken & Vegetable Penne with Parsley-Walnut Pesto warm and garnish with additional parsley and grated Parmesan cheese, if desired.

Cooking Tips

• You can use any vegetables of your choice, such as bell peppers, zucchini, or broccoli.
• To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
• Feel free to add some grated Parmesan cheese to the pesto for an extra cheesy flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or microwave until heated through.
• Serve the leftovers as a cold pasta salad by adding some fresh greens and a drizzle of olive oil.