It only requires two ingredients, is low-carb and low-fat, and is always a hit with the crowd. If you don’t have a grill, no worries—I’m including instructions to bake it in the oven. Grilled Pesto Chicken is a tender and juicy boneless chicken breast coated with homemade nut-free basil pesto for the most aromatic meal.
This recipe, which uses my nut-free basil pesto, is incredibly simple to make and is perfect for summer entertaining.
I make a ton of pesto all summer long with fresh basil from the garden, and I freeze it so I can use it all year.
Make Pesto-Glazed Chicken Breasts In 20 Minutes, The Curtis Stone Way | TODAY
Grilled Chicken Pesto Pasta đź”—
Grilled Chicken Pesto Pasta is an incredibly easy dish to prepare, yet it’s full of rich delicious flavor. It’s perfect for family dinners or entertaining.
Prep: 15min
Total: 31min
Serving Size: 1
Nutrition Facts: calories 427 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, Saturated Fat 5 grams saturated fat, servingSize 1, Sodium 414 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 21 grams unsaturated fat
Ingredients:
- 2 boneless skinless chicken breast, about 1lb
- garlic powder
- dried Italian seasoning
- salt
- fresh cracked pepper
- 1 box short cut pasta, cooked according to package instructions
- 1 cup prepared basil pesto
- 1/3 to 1/2 cup grated parmesan
- 1/4 cup toasted pine nuts for ganish, if desired
Instruction:
Heat grill to 350 degrees.
Season chicken with garlic powder, Italian seasoning, salt and pepper.
Grill chicken until cooked through, about 8 minutes per side.
Cut chicken into thin slices.
In a large bowl, combine pasta, chicken, pesto and cheese.
Mix well, until chicken and pasta are well coated with the pesto, adding a small amount of the pasta water if it seems dry.
Finish by adding lots of fresh cracked pepper.
Serve hot or at room temperature.