Pesto Pasta with Grape Tomatoes, Corn, and Chicken
Scramble member Shellee Coley recommends making an extra batch of this wonderful pasta for a friend in need. This is also a great dish to make up to a day ahead, as the flavors meld overnight.
Ingredients
- 16 oz. farfalle (bowtie) pasta (use wheat/gluten-free, if needed)
- 7 oz. pesto or make your own using recipe below
- 1 pint grape or cherry tomatoes halved
- 1 1/4 cups corn kernels, fresh, frozen, or canned (2 – 3 ears of corn if using fresh), thawed if using frozen
- 3/4 - 1 lb. cooked, sliced chicken breasts, use pre-cooked or sauté chicken yourself - see directions below (optional)
Instructions
- Cook the pasta according to package directions until it is al dente, and drain it.
- Toss the cooked pasta with the remaining ingredients and serve, or refrigerate it for up to 3 days.
To Make Fresh Pesto
- In a blender or food processor, combine 2 cups tightly packed fresh basil leaves, 4 cloves chopped or minced garlic, 1/2 cup pine nuts, 1/2 cup olive oil, 1/2 cup grated or shredded Parmesan cheese, 3/4 tsp. salt, and 1/4 tsp. black pepper. Refrigerate or freeze any remaining pesto.
To Cook the Chicken
- Use 2 - 3 boneless, skinless chicken breasts halves, pounded to an even thickness. Season both sides of the chicken with salt, pepper, and garlic powder, to taste. Heat 1 Tbsp. olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side until it is just cooked through. If the inside remains pink, reduce the heat slightly and cover the pan for about 2 minutes. Cut the chicken into ½-inch strips.
Notes
Do Ahead or Delegate: Cook the pasta and store with a bit of oil or the pesto to prevent sticking, make the pesto sauce if preparing homemade, halve the tomatoes, remove the corn kernels from the cob if using fresh or defrost if using frozen, slice the chicken if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Sprinkle the finished dish with freshly grated Parmesan cheese and freshly ground pepper.
Tip: To cut the kernels off an ear of corn, stand the cob up on its end with the wider part on the bottom in a wide bowl or on a tray to catch the kernels as they fall. Using a sharp paring knife, cut down the long sides of the cob. Cut as close to the cob as possible to get the most flavorful part of the kernels.
Nutritional Information Per Serving (% based upon daily values): Calories 452, Total Fat: 17g, 25.5%; Saturated Fat: 3g, 14%; Cholesterol: 51mg, 16.5%; Sodium: 173mg, 7.5%; Total Carbohydrate: 51g, 17%; Dietary Fiber: 3g, 12.5%; Sugar: 3g; Protein: 29g
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