Pesto Chicken Penne Pasta - Karyl's Kulinary Krusade
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Pesto Chicken Penne Pasta

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 2


  • 2 boneless skinless chicken thighs
  • 4 ounces penne pasta
  • 2 cups fresh basil
  • 1/4 cup toasted Pine Nuts
  • 4 cloves roasted garlic
  • Salt & pepper
  • Extra Virgin Olive Oil
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 cup fresh grated parmesan cheese
  • 1 tbsp Margarine
  • 3/4 cup yellow onions, cut into 1/2" slices
  • 1/2 cup raw asparagus, cut into 1/2" slices
  • 1/2 cup raw green beans, cut into 1/2" slices
  • 1/2 cup portobello mushrooms, quarterte
  • 2 cups baby spinach
  • 1/2 cup frozen peas


  • Cook pasta according to instructions on box
  • Season chicken with salt and pepper. Grill until fully cooked through. I use an indoor grill pan, and cut chicken into bite-sized pieces first to speed up the cooking time.
  • Melt 1 tbsp margarine in saute pan over medium/low heat. Add onion and salt, and turn heat to low. Cook, tossing occasionally, for 10-15 minutes. The time is approximate, and the most important thing is developing a gorgeous golden color and soft onions.
  • Turn up heat to medium/low, add asparagus and green beans, and saute until tender-crisp. The length of time will depend on how cooked through you want them, but it will take about 10 minutes to reach tender-crisp.
  • Add portobello mushrooms, and cook for 3-5 minutes. Add frozen peas and cook for 2-3 minutes, until they are warmed through. Finally, add baby spinach and continue cooking until spinach wilts.
  • PREPARE BASIL: Add basil, pine nuts, garlic, red pepper flakes, parmesan and salt & pepper to food processor. Pulse until everything is finely chopped. Turn on processor and slowly pour in olive oil until desired consistency is reached. Pesto should be smooth and creamy, but not swimming in oil.