Chicken Pesto Pasta


"This is a really simple recipe I threw together in college. You can easily swap out ingredients for whatever you have sitting in the fridge, and it cooks all in one pan. Best of all, it's pretty healthy too."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Cut chicken, peppers, asparagus, and tomatoes into bite-size pieces. Salt and pepper chicken to taste.
  2. Spray cooking pan (you can use olive oil, but I prefer spray singe it's lighter) and cook onions and chicken until chicken is slightly seared (still pink on the inside) for about 5 - 10 minutes.
  3. You should be boiling your pasta at this point, probably.
  4. Add the rest of the vegetables and cook covered for 5 - 10 minutes until the vegetables are steamed soft.
  5. Combine everything and mix in pesto.


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