Description
A vibrant and healthy Chicken & Vegetable Penne pasta tossed with a fresh homemade parsley-walnut pesto. This dish combines tender roasted vegetables, juicy cooked chicken, and perfectly cooked penne pasta for a flavorful and satisfying meal that’s ready in just 40 minutes.
Ingredients
Scale
Pasta and Chicken
- 12 oz penne pasta, cooked according to package directions
- 2 cups cooked chicken, shredded or diced
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
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 and Prepare Vegetables. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the sliced zucchini and diced bell pepper on the baking sheet, drizzle them with olive oil, and season with salt and pepper to taste.
- Roast Vegetables. Roast the vegetables for 15 to 20 minutes until they are tender and have a light brown color. This enhances their flavor and texture.
- Cook Pasta. While the vegetables are roasting, cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Make Parsley-Walnut Pesto. In a food processor, combine the fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Pulse until the mixture becomes smooth. If desired, add the grated Parmesan cheese and pulse again until well incorporated.
- Toss Pasta and Ingredients. In a large mixing bowl, combine the cooked pasta, shredded or diced chicken, roasted vegetables, and halved cherry tomatoes. Add the parsley-walnut pesto and toss well until everything is evenly coated.
- Serve. Serve the pasta warm and garnish with additional Parmesan cheese if you like. Enjoy fresh and flavorful pasta packed with protein and veggies.
Notes
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- You can substitute walnuts with pine nuts or almonds for a different pesto flavor.
- Parmesan cheese is optional; omit it to keep the dish vegetarian.
- Use leftover cooked chicken or rotisserie chicken to save time.
- Roasting vegetables enhances their natural sweetness and adds depth to the dish.
- For a gluten-free version, use gluten-free penne pasta.
