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Sun Dried Tomato Almond Pesto Pasta with Chicken

A Mediterranean chicken dish packed with the healthy goodness of tomatoes, olive oil, and almonds.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, pasta
Servings: 5

Ingredients

For the pesto:

  • 1 1/4 c. sun dried tomatoes (dry, not packed in oil)
  • 1/2 c. slivered almonds
  • 1/2 c. extra virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 garlic cloves
  • salt and pepper, to taste

For the chicken and pasta:

  • 8 oz. whole wheat spaghetti
  • 1 Tbsp. olive oil
  • 5 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder

Instructions

Make the pesto:

  • Add tomatoes, almonds, olive oil, lemon juice, and garlic to the bowl of a food processor. Process until nearly smooth, then taste and add salt and pepper to your liking. Set pesto aside.

Make the pasta and chicken:

  • Make the spaghetti according to package directions.
  • Meanwhile, season chicken on both sides with basil, oregano, salt, pepper, and garlic powder.
  • In a large nonstick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add seasoned chicken and cook about 4 minutes per side or until internal temperature reaches 165 degrees F.
  • Serve immediately: assemble entree with any combination of spaghetti, pesto, and chicken you like!

Notes

A Love Letter to Food Original Recipe.