Pesto Pasta with Grilled Chicken and Vegetables

Sharing and creating recipes is such a fun part about writing this blog. But I realized one place Ang and I lack is we rarely share any pasta recipes . I'd rather have pizza any day over pasta. But nonetheless I still like to create pasta recipes for my husband every now and then.   I set out to make a somewhat "healthy" pasta dinner. After surfing the internet and cook books in my kitchen this is what I came up with.

I am not a big fan of heavy sauces I like a simple sauce so I prefer either a little garlic some spices and olive oil or a pesto. As you can see I didn't smoother the pasta in sauce, sauces are where the calories are hidden so go lightly. It is also better if you can make your own pesto, but due to time I opted out this round. But it is super simple to make your own pesto in a blender or food processor. 

Pesto Pasta with Grilled Chicken and Vegetables

Ingredients:

• 2 boneless, skinless chicken breasts

• 1/4 cup extra-virgin olive oil
• 3-5 cloves garlic, chopped
  
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 oz bow-tie pasta
• 1 chopped and grilled grilled zucchini 
• 1 chopped and grilled red bell pepper
  
• yellow cherry tomatoes, halved
  

• crushed red pepper, or to taste
• store bought basil pesto
  
• fresh basil, cut into thin strips
  
• parmesan cheese (optional)

Directions:

1. Season the chicken breasts with olive oil, 1 clove of chopped garlic and salt and pepper.
2. Grill the chicken over medium-high heat until completely cooked (5-7 mins each side). Transfer chicken to a cutting board and slice into strips.
3. Grill the zucchini and red bell pepper with splash of olive oil, little bit of garlic and salt and pepper till they are tender. At the end of the process throw in the halved cherry tomatoes.
   
4. In the pan you have been cooking the veggies in, add back in the cut chicken. And mix together, I also added in a little more olive oil and also some crushed red pepper.
   
5. Boil the pasta until al dente according to the package instructions on the box
   
6. Drain pasta and mix the pesto in.
   
7. Over top of the pesto pasta add in the veggies and chicken combination.
   
8. Before serving garnish with fresh basil, parmesan cheese cheese, and more red pepper flakes. 
   

I made this expecting it to last for one dinner, but it ended up enough for lunch for both Jay and I the next day. I also served it with a loaf of bread and olive oil for dipping! I got the most amazing olive oil while wine tasting earlier this year from a place in the Willamette Valley.  The olive oil is called Oregon Olive Mill at Red Ridge you can check out their website here. I highly suggest finding local or quality olive oil if you can. I use this one for dressings, dippings, and for the taste. I usually have 2 olive oils by the stove a cheaper store bought one and a nice local one.  I try and use the nice one for only for special things not for coating the pan.

Cheers and happy eating,
Jess