Pesto Chicken & Vegetable Pasta

2 Jan

A simple, fresh & beautiful dish that goes together quickly – especially if you prepare ahead of time. I got the basic concept for this from a Kraft cheese bag but took the idea and ran with it – adding veggies & fresh herbs for starters – and we were quite pleased with the results. I hope you are too!

Time: 10 minutes          Serves: 4


  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 lb cooked boneless skinless breasts, cubed
  • 1/4 cup pesto
  • juice from one lemon, divided
  • 1 cup Italian cheeses, shredded (I used Trader Joe’s Quattro Formaggi)
  • 1 bunch asparagus (thin), trimmed & cut into about 2″ pieces
  • 1 medium zucchini peeled into ribbons with a veggie peeler (just until middle where seeds start to show – so you’ll end up using more like half the zucchini)
  • 2 tbsp fresh herbs like basil, parsley, &
  • sea salt & black pepper to taste, freshly ground
  • 1/2 lb spaghetti or angel hair pasta, cooked al dente

How to make it

  • Heat olive oil over medium heat. Add asparagus and saute, stirring, for one minute. Add zucchini ribbons, stir, and add garlic. Season with salt & pepper. Saute for another 1-2 minutes, stirring. Add chicken, pesto, half of lemon juice and stir well. Add cheese and remove from heat, stir well to incorporate as it melts. Stir in remaining lemon juice and fresh herbs. Toss with pasta or spoon over.

One Response to “Pesto Chicken & Vegetable Pasta”


  1. This Week’s Menu « detroittokyo - September 4, 2012

    […] Thursday – Pesto Chicken Vegetable Pasta […]

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