Description
Chicken & Vegetable Penne with Parsley-Walnut Pesto is a vibrant and nutritious pasta dish featuring tender chicken, seasonal vegetables, and a fresh, zesty pesto sauce made with parsley and walnuts.
Ingredients
Scale
- 8 oz whole wheat penne pasta
- 2 cups cooked chicken breast, diced
- 1 zucchini, chopped
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup fresh parsley leaves
- 1/4 cup walnuts
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 2 tablespoons lemon juice
- 1/4 cup olive oil (for pesto)
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini and bell pepper; cook for 5–7 minutes until tender. Add cherry tomatoes and cook 2 more minutes. Season with salt and pepper.
- In a food processor, combine parsley, walnuts, Parmesan cheese, garlic, and lemon juice. Pulse until finely chopped.
- With the processor running, slowly drizzle in 1/4 cup olive oil until a smooth pesto forms. Season with salt to taste.
- In a large bowl, combine the cooked pasta, chicken, sautéed vegetables, and pesto. Toss until everything is evenly coated.
- Serve warm or at room temperature with extra Parmesan if desired.
Notes
- Swap parsley for basil or spinach for a different pesto flavor.
- Use rotisserie chicken for a quicker prep time.
- Add a dash of red pepper flakes for heat.
- Pesto can be made ahead and stored in the fridge for 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 470
- Sugar: 5g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 55mg
Keywords: chicken penne, pesto pasta, parsley walnut pesto, healthy pasta, vegetable pasta