0 Picture
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.
Review this recipe