Target: 6 × 4 inches · landscape

19-Minute Pesto Chicken Pasta

19 min · 4 servings

Ingredients

□ 10 oz rotini pasta

□ 1 lb thinly sliced chicken breast

□ 1/3 cup prepared basil pesto

□ 10 oz frozen peas

□ 1 pint cherry tomatoes, halved

□ 1/3 cup finely grated Parmesan, plus more to serve

□ 1 lemon

□ 1 tsp kosher salt, plus more for the pasta water

□ 1/4 tsp black pepper

1. Boil salted water; halve tomatoes and zest and juice lemon. Season thin chicken with salt and pepper.

2. Cook rotini nearly al dente. Meanwhile, sear chicken in a hot skillet until it reaches 165 F.

3. Add frozen peas to the pot for the last 2 minutes. Reserve 1 cup pasta water, then drain pasta and peas together.

4. Off heat, stir pesto, 1/2 cup pasta water, lemon, Parmesan, and chicken into a glossy sauce. Toss with pasta, peas, and tomatoes.

Cook’s note: Keep extra pasta water nearby; it loosens pesto into sauce without adding excess oil.