Description
A vibrant and healthy pasta dish featuring penne pasta tossed with tender chicken, fresh vegetables, and a flavorful homemade parsley-walnut pesto that brings everything together.
Ingredients
Scale
- 12 oz penne pasta, cooked according to package directions
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- **For the parsley-walnut pesto:**
- 2 cups fresh parsley leaves
- ½ cup walnuts, toasted
- 1 clove garlic, minced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the zucchini and bell pepper on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, until tender and lightly browned.
- While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.
- For the pesto, combine parsley, walnuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until smooth. If desired, add Parmesan cheese and pulse again to combine.
- In a large mixing bowl, combine the cooked pasta, chicken, roasted vegetables, and cherry tomatoes. Toss with the parsley-walnut pesto until well coated.
- Serve warm, garnished with additional Parmesan cheese if desired.
Notes
- For a nut-free version, you can substitute the walnuts with sunflower seeds or skip them entirely.
- If you prefer a creamy texture, add a couple of tablespoons of Greek yogurt or sour cream to the pesto.
- This dish can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg