Pesto Chicken and Roasted Grape Pasta

• 8 oz pasta (penne or farfalle)
• 1 lb chicken breasts, sliced
• 2 cups red grapes, halved
• 1/2 cup prepared pesto
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chicken stock
• 2 tablespoons pine nuts, toasted (optional)

Steps

1. 1 Preheat oven to 400°F. Toss grapes with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes.
2. 2 Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. 3 Season chicken with salt and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes.
4. 4 Add garlic to the skillet with the chicken for the last minute of cooking.
5. 5 Combine cooked pasta, roasted grapes, pesto, and chicken in a large bowl. Add chicken stock and toss to coat, adding reserved pasta water as needed for desired consistency.
6. 6 Stir in Parmesan cheese and pine nuts if using.
7. 7 Serve warm and enjoy!

Equipment

• skillet
• baking sheet
• large bowl

Variations

• Add in sun-dried tomatoes or artichoke hearts for extra flavor.

Substitutions

• Substitute chicken with shrimp for a seafood twist.

Pairings

• Serve with a light white wine or sparkling water with lemon.

Nutrition

Tips

• Use store-bought pesto to save time, or make your own for a fresher flavor.
• If you prefer a vegan option, substitute chicken with chickpeas and use a vegan pesto.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of stock.

Serving Suggestions

• Pairs well with a crisp green salad or garlic bread.

FAQ