Pasta and Chicken With Tomato Pesto
Total Steps
7
Ingredients
14
Tools Needed
7
Ingredients
- sprigs fresh thyme
- 8 olives kalamata olives, pitted and sliced
- 1/4 teaspoon freshly ground black pepper
- 1 shallot shallot, quartered
- 2 cloves large garlic
- 1 tablespoon chopped fresh thyme, packed
- 2 tablespoons balsamic vinegar
- 1/2 cup Italian parsley, loosely packed
- 8 ounces radiatore or short fusilli
- 12 ounces skinless boneless chicken breast halves
- 1 cup defatted reduced-sodium chicken broth
- 1/2 cup sun-dried tomatoes, dry-packed, quartered
- Italian dry-rub or wine-vinegar marinade(optional)
- feta or crumbled Greek cheese(optional)
Instructions
Step 1
Preheat broiler or grill. Bring a pot of water to a boil for pasta. Cut one-inch pieces from the tops of fresh thyme sprigs and reserve for garnish. Note: Several steps occur simultaneously.
Step 2
In a small saucepan, bring the chicken broth to a boil over high heat. Stir in the sun-dried tomatoes, then remove the pan from heat and let stand for 15 minutes or until the tomatoes soften.
Step 3
Cook chicken breasts on the preheated broiler or grill until no longer pink. Transfer to a cutting board, allow to cool, then cut into 1/2-inch cubes.
Step 4
Add pasta to the boiling water, return to a boil, and cook until tender.
Step 5
Drain the pasta in a colander and transfer to a large bowl.
Step 6
Place Italian parsley, balsamic vinegar, chopped fresh thyme, large garlic cloves, quartered shallot, and freshly ground black pepper in a food processor. Add the rehydrated sun-dried tomatoes and their broth, then process until finely chopped.
Step 7
Combine the drained pasta with the pesto in the large bowl. Add the cubed chicken and rough-cut kalamata olives; toss to combine. Garnish with the reserved fresh thyme sprigs and serve warm or at room temperature.