Pasta always makes a great weeknight dinner, doesn’t it? This simple pesto pasta with grilled chicken goes on my dinner table in less than thirty minutes.
Would you like to know how?
Shhh… I have a few secrets. Let’s keep them between you and me 😉
First, you need to be using my “fill the grill” kitchen tip. Are you doing this already? If so, you’ll have loads of delicious grilled chicken already in your freezer for busy weeknight meals.
Second, I keep frozen veggies in my freezer at all times. I recently froze fresh broccoli and red bell peppers from my CSA pick-ups this summer, so I’m using those in this recipe.
Third, I keep pesto ingredients on hand this time of year. We love pesto. You might want to check out my super simple recipe for making delicious pesto in a blender.
Simple Pesto Pasta With Chicken
- 2 frozen grilled chicken breasts
- 1 cup frozen broccoli
- 1 cup frozen bell peppers
- 1 cup basil pesto (recipe here)
- 6-8 oz dried spaghetti noodles
Set large pot of water over high flame to begin boiling water for spaghetti.
Set out frozen broccoli and peppers in single layer to get a head start on thawing.
Defrost the chicken in microwave.
While defrosting the chicken, begin making the pesto and boiling the spaghetti.
Chop the chicken and transfer to large skillet over medium-high heat, along with three tablespoons of water.
Stir in the chopped veggies, adding another tablespoon or two of water if the pan is too dry.
Stir occasionally, until cooked through. Remove from heat.
Strain pasta when it’s done cooking, then transfer to a large bowl.
Stir in pesto, then chicken and veggies.
Sprinkle with parmesan.
Dinner is served!