- 6
Ingredients
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 3 Tbsp. olive oil
- 2 lemons
- 1 lb. linguine
- 1 1/4 lbs. boneless, skinless chicken breasts
- 1/3 cup plus 2 Tbsp. basil pesto
- 1 pint grape or cherry tomatoes, halved
- 1 cup frozen peas, thawed
Preparation
Step 1
1. Juice 1 lemon to yield 3 tablespoons lemon juice. Cut remaining lemon into wedges.
2. Bring a large pot of lightly salted water to a boil. Add linguine and cook according to package directions, about 12 minutes. Drain.
3. Toss chicken with 2 tablespoons pesto, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large lidded skillet, heat 2 Tablespoons oil over medium-high. Add chicken, partially cover and cook 6 minutes. Flip chicken and cook 5 minutes. Uncover and add 1 Tablespoon oil, tomatoes and peas to skillet. Reduce heat to medium. Cover and cook 4 minutes or until chicken is cooked through.
4. Transfer chicken to a cutting board and slice on the bias. Toss linguine in skillet with veggies, 1/3 cup pesto, lemon juice, and 1/2 teaspoon each salt and pepper. Add sliced chicken and toss to coat. Serve with lemon wedges.