Summer Garden Pasta with Chicken and Pesto

Brighten up your summer meals with this delicious Summer Garden Pasta with Chicken and Pesto Delight! Packed with juicy chicken, colorful seasonal veggies, and a vibrant pesto sauce, this recipe is a sure crowd-pleaser. It's simple to make and perfect for family gatherings or casual dinners. Ready to impress your loved ones? Click through to explore the full recipe and discover the joy of fresh summer flavors in every bite!

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Ingredients

12 ounces whole wheat pasta (spaghetti or penne)

2 boneless, skinless chicken breasts

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 cup fresh basil leaves

¼ cup pine nuts (toasted)

2 garlic cloves, minced

½ cup extra-virgin olive oil

½ cup grated Parmesan cheese

Salt and pepper to taste

Lemon wedges (for serving)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil, then add the whole wheat pasta. Cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Prepare the Chicken: While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the chicken and cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest before slicing it into strips.

Sauté the Vegetables: In the same skillet, add the remaining olive oil and heat over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Then, add the diced zucchini and halved cherry tomatoes. Sauté for about 5-7 minutes, until the zucchini is tender and the tomatoes are slightly blistered.

Make the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, Parmesan cheese, and a pinch of salt and pepper. Pulse a few times until finely chopped. With the food processor running, slowly drizzle in the olive oil until a smooth pesto forms.

Combine: Toss the cooked pasta with the sautéed vegetables, sliced chicken, and pesto in the skillet. If the mixture seems dry, add a bit of the reserved pasta water until you reach your desired consistency.

Serve: Divide the pasta among serving plates and garnish with additional Parmesan, fresh basil leaves, and lemon wedges on the side for a zesty kick.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the pasta in shallow bowls with lemon wedges on the side. Drizzle some olive oil on top and sprinkle extra toasted pine nuts for added crunch and visual appeal.