Pan method — revives the pesto’s aroma and keeps the pasta perfectly coated and flavorful.
Grilled Chicken and Pesto Brown Pasta
Meal credits 1
Vegetarian Option Available
*Nutritional values reflect original recipe Vegetarian options would result on different values.
Grilled chicken breast tossed with hearty whole wheat pasta and a vibrant basil pesto sauce. Fresh, flavorful, and packed with protein — a local take on an Italian classic.
Ingredients
Chicken breast, seasoning, salt, pepper, whole wheat penne pasta, basil, pine nuts, garlic, onion, cherry tomatoes, olives, lime juice, olive oil & walnuts.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 625 |
| Fat | Grams | 27 |
| Carb | Grams | 47 |
| Protein | Grams | 49 |
Heating Instructions
Top with a sprinkle of parmesan or crushed mac nuts. Add a squeeze of lemon or a drizzle of olive oil to brighten the pesto.
Heat 2–3 minutes on medium-high, covered or vented. Stir halfway for even heating. Let rest 30 seconds before serving.
Not recommended — air fryer will dry out the pasta.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 10–12 minutes until hot. Stir gently before serving.
Heat 1 tsp olive oil in a pan on medium. Add pasta and chicken, toss 2–3 minutes until hot and evenly coated in pesto.