5.0
(5)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 425℉. Add basil, parmesan, pecorino, olive oil, pine nuts, garlic cloves, and salt to a food processor. Use the pulse setting to pulse pesto to desired consistency, scraping down the sides as needed. Set aside.
Step 2
On a baking sheet, drizzle chicken with balsamic and sprinkle with salt (or marinate ahead of time if preferred). Bake chicken at 425℉ for 17-21 minutes or until the thickest part of the chicken registers at least 165 degrees. Let chicken rest for 5 minutes before using a knife and fork to pull/shred chicken into bite-sized pieces. Set aside.
Step 3
Boil pasta until al dente, reserving ½ cup of pasta water when the pasta is almost done.
Step 4
Add pesto, tomatoes, chicken, and red pepper flakes (optional) to drained pasta, and toss. Add a splash or all of the pasta water to moisten as needed. Toss again. Serve right away!
Your folders
slenderkitchen.com
5.0
(4)
35 minutes
Your folders
themediterraneandish.com
4.9
(8)
10 minutes
Your folders
shugarysweets.com
5.0
(3)
15 minutes
Your folders
thewholesomedish.com
5.0
(10)
12 minutes
Your folders
wellplated.com
5.0
(19)
40 minutes
Your folders
wellplated.com
Your folders
therecipecritic.com
5.0
(4)
Your folders
dinneratthezoo.com
5.0
(33)
20 minutes
Your folders
hungryhealthyhappy.com
5.0
(13)
12 minutes
Your folders
themediterraneandish.com
Your folders
bbcgoodfood.com
10 minutes
Your folders
delish.com
Your folders
delicious.com.au
Your folders
taste.com.au
4.8
(85)
Your folders
lemonblossoms.com
4.7
(37)
20 minutes
Your folders
lecremedelacrumb.com
5.0
(92)
20 minutes
Your folders
onebalancedlife.com
10 minutes
Your folders
taste.com.au
4.7
(28)
20 minutes
Your folders
tasteofhome.com
3.8
(8)