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mirelsonp

Chicken Pesto Linguine

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Recipe source: Family Circle Jan 2018

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Ingredients

  • 1 1 1 tsp salt
  • 3/4 3/4 3/4 tsp freshly ground black pepper
  • 3 3 3 Tbsp olive oil
  • 2 2 2 lemons
  • 1 1 1 lb linguine
  • 1 1/4 1 1/4 1/4 lbs boneless, skinless chicken breasts
  • 1/3 1/3 2 cup plus 2 Tbsp basil pesto
  • 1 1 1 pint grape r cherry tomatoes, halved
  • 1 1 1 cup frozen peas, thawed

Details

Servings 6

Preparation

Step 1

1. Juice 1 lemon to yield 3 Tbsp lemon juice. Cut remaining lemon into wedges. Bring a large pot of lightly salted water to a boil. Add linguine and cook according to package directions, about 12 minutes. Drain.

2. Meanwhile, toss chicken with 2 Tbsp pesto, 1/2 tsp salt and 1/4 tsp pepper.

3. In a large skillet heat 2 Tbsp oil over medium-high. Add chicken, partially cover and cook 6 minutes. Flip chicken and cook 5 minutes. Cover and add 1 Tbsp oil, tomatoes and peas to skillet.

4. Reduce heat to medium. Cover and cook 4 minutes or until chicken is cooked through.

5. Transfer chicken to a cutting board and slice on the bias. Toss linguine in a skillet with veggies, 1/3 cup pesto, lemon juice and 1/2 tsp each salt and pepper. Add sliced chicken and toss to coat. Serve with lemon wedges.

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