Can I use frozen vegetables in this recipe?

You can, but fresh vegetables provide better texture and flavor. If using frozen, thaw completely and pat dry before sautéing to prevent excess water from diluting the flavors. You might also need to adjust cooking times since frozen vegetables are partially cooked.

What's the best type of pesto to use?

Traditional basil pesto (Pesto Genovese) is the classic choice, but this recipe is flexible. Choose one that appeals to your taste preferences – whether homemade or store-bought, just ensure it's fresh and vibrant. Refrigerated pesto typically has brighter flavors than shelf-stable jarred varieties.

Can I make this dish ahead for a dinner party?

You can prepare the components separately up to a day ahead. Keep the cooked vegetables and chicken mixture refrigerated, and the pasta tossed with a little oil to prevent sticking. When ready to serve, reheat the pasta with some pesto, warm the chicken-vegetable mixture separately, and combine just before serving.

How can I add more flavor if my pesto seems bland?

Enhance a lackluster pesto by adding fresh lemon zest, a squeeze of lemon juice, extra toasted pine nuts, or additional fresh basil. A pinch of red pepper flakes can also wake up the flavors. And never underestimate the power of properly seasoning with salt and freshly ground black pepper.

Vibrant Chicken Pesto Pasta with Veggies Recipe

Description

An irresistible combination of tender chicken, flavorful pesto sauce, and sautéed vegetables like bell peppers, onions, and asparagus, tossed with perfectly cooked pasta. This easy and vibrant dish comes together quickly for a colorful and satisfying meal that’s perfect for a weeknight or even an elegant dinner!

Ingredients

Units Scale

Vegetables & Sauce

1 tablespoon extra virgin olive oil
1 medium red bell pepper, cored, seeded, and sliced into thin strips
1 medium yellow bell pepper, cored, seeded, and sliced into thin strips
1 thinly sliced yellow onion
1/2 pound asparagus, trimmed and cut into 1-inch pieces
4 teaspoons chopped sun-dried tomatoes (packed in oil), drained

Chicken

3 1/2 cups chopped cooked chicken (use poached, sautéed, grilled, or roasted)

Pesto & Parmesan

3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided
6 tablespoons freshly grated Parmesan cheese, divided

Pasta

1 pound linguine, tagliatelle, or pappardelle

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Instructions

Prepare the pasta pot
Bring a large pot of salted water to a boil. This will be used to cook your pasta. Make sure the water is generously salted for the best flavor.
Prep the vegetables
In the meantime, prepare the vegetables. Core and seed the red and yellow bell peppers, slice them into thin strips, and cut them into 1-inch pieces. Trim the asparagus and cut it into 1-inch lengths. Keep the vegetables aside.
Sauté the vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prepared bell peppers, onion slices, and asparagus. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften but still retain a slight crispness.
Combine chicken and veggies with pesto
Transfer the cooked vegetables to a large mixing bowl. Add the chopped, cooked chicken and the sun-dried tomatoes. Toss everything with 1/2 cup of pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
Cook the pasta
Once the water boils, add the pasta and cook until al dente, following the package instructions. Drain the cooked pasta and return it to the pot. Toss with the remaining pesto (1/4 cup) and 2 tablespoons of Parmesan cheese. Season with salt and pepper as needed.
Assemble the dish
For serving, mound the pesto-tossed pasta onto a large serving dish or divide it among individual plates. Top the pasta with the chicken and vegetable mixture. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the dish or more if desired. Serve immediately and enjoy!

Notes

Pesto Tip: If you’re short on time, using store-bought pesto is a great shortcut! Opt for the fresh, refrigerated varieties for the best flavor. Avoid jarred pesto, as they typically lack depth in taste.
Make it vegetarian: Skip the chicken and replace it with pan-fried tofu, seared halloumi, or additional veggies like zucchini or mushrooms.
Gluten-free option: Use your favorite gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 430mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 34g
Cholesterol: 85mg