One of the magazines that I recently looked through, was Ricardo’s which featured this pesto chicken and macaroni recipe. Let me rewind a bit…
As I continue to organize my entire apartment, I also continue to come across things that I forgot I even had. To be honest, I’ve run out of “big” areas to organize which is why my latest organization evening was spent clearing my desk after I had finished my taxes. (Adult responsibilities are grand). While I haven’t bought a magazine for myself in years, there were a few left in my desk that I had received as gifts. Hence, the rediscovery of this recipe.
After work, I forced myself to go for an hour-long walk today. I knew full well that I was going to make this recipe for dinner and I was looking forward to eating this like you wouldn’t believe. Let’s just say, it’s the perfect meal to make after getting your steps in.
With less than 10 ingredients, this pesto chicken with macaroni recipe isn’t intimidating to make. It’s delicious, colorful, and satisfying. (Thanks, Ricardo!) It’s really easy to tweak the recipe to add ingredients you enjoy. For example, I love avocados but my partner doesn’t. I sliced some avocado for my bowl only and it was delicious. Different spices, chopped nuts or bell pepper, bits of a legume of your choice- it’s definitely a recipe that can be altered to include your favorite ingredients but it’s delicious enough to eat as is, too!
Pesto Chicken with Macaroni
Ingredients
1 cup Cherry Tomatoes, various colors, halved
1 container (200 g) Mini Bocconcini, quartered
2 Tbsps Olive Oil
1 Tbsp Lemon Juice
340g Macaroni
1/2 cup Classic Pesto
4 Chicken Cutlets (Chicken breasts are fine)
Basil leaves (optional)
Instructions
In a small bowl, combine the tomatoes and bocconcini with 1 tbsp of oil and lemon juice. Season with salt and pepper. Set aside at room temperature.
In a pot of salted boiling water, cook the macaroni until al dente. Drain. Add the pesto and toss to coat.
In a large non-stick skillet over medium-high heat, cook half of the chicken at a time in the remaining oil. Cook just until golden and cooked through, about 3 minutes on each side. Season with salt and pepper. Carefully cut the chicken into strips.
Serve the pasta in shallow bowls or on plates. Top with the chicken, tomatoes, and bocconcini. If desired, garnish with a few basil leaves and parmesan cheese. If you’d like to add a bit of heat, add red chili flakes or hot peppers.
Related:
Pesto Dipped Garlic Bread Recipe