Summer will never be over with this easy pesto penne with chicken and cherry tomatoes. A satisfying thirty-minute dish perfect for a last-minute dinner. You can also use whatever veggies you have on hand instead of the cherry tomatoes and green beans.
INGREDIENTS
- 2 chicken breasts, sliced thin
- 16 oz. penne pasta
- 16 oz. green beans, French cut frozen, unthawed
- 3/4 tsp Lawry’s seasoned salt
- olive oil
- 1/2 tsp steak seasoning
- 3/4 c. mayonnaise
- 1/4 c. pesto
- 1/4 c. Parmesan, shredded
- 1 & 1/2 tbsp white vinegar
- 1 box of cherry tomatoes, sliced in half
- 1 tbsp salt, for boiling water
- more Parmesan, for garnish
- 1/2 tsp salt
- 1/4 tsp pepper
INSTRUCTIONS
Step 1: Cook the penne in a large pot with salted boiling water for exactly 5 minutes.
Step 2: Add the frozen green beans to the pot with the penne after 5 minutes. Continue to cook for another 4 minutes. Once the pasta is al dente and the green beans are just barely tender, drain completely and place them back in the pot. Then, stir in a few tsp of oil.
Step 3: Into thin strips, slice the chicken. Pat them dry and sprinkle with Lawry’s and steak seasoning
Step 4: Drizzle oil into a hot skillet over medium-high heat. Add a couple of the chicken strips to the skillet once the oil is shimmering, leaving enough space in between the strips. Sear for about 2 minutes until brown. Flip the chicken strips and continue to sear for a minute more until the other side is browned. On a cutting board, transfer the cooked chicken strips and allow them to rest. Chop them into bite-sized strips once cooled.
Step 5: Place the mayonnaise, pesto, vinegar, salt, and pepper in a small bowl. Mix well until blended.
Step 6: Then, slice the tomatoes and shred the Parmesan.
Step 7: Add the sauce to the pasta along with tomatoes, Parmesan, and chopped chicken. Toss well. Garnish with some shredded Parmesan and serve hot. Enjoy!
