Pesto Pasta with Panko Chicken and Bruschetta Tomatoes

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Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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Recipe Created By Kathy Casey Food Studios®


Summary

Quick and easy, this bold-flavored pasta dish is great for dinner anytime. Use whole wheat or whole grain pasta for a healthy choice.

INGREDIENTS

2  Foster Farms Panko Crusted Chicken Breasts

  Pasta:

1/2 pound (3 cups) dry penne pasta

1/4 cup basil pesto

1/3 cup grated parmesan cheese

2 tablespoons toasted pine nuts

  salt

  Tomatoes:

3 to 4  Roma tomatoes, diced small (about 1 1/2 cups)

1 1/2 tablespoons olive oil

2 teaspoons balsamic vinegar

3 tablespoons chopped fresh basil

2 teaspoons finely minced fresh garlic

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

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DIRECTIONS

Preheat oven to 375°F.

To cook chicken: Place chicken breasts on a baking sheet sprayed with non-stick cooking spray. Bake for about 16 to 20 minutes, or until chicken reaches an internal temperature of 165°F. Flip breasts halfway through cooking.

Meanwhile, stir pasta into a large pot of rapidly boiling water. Cook according to package directions, or until al dente.

When pasta is just done, drain it well and place in a large bowl. Toss with pesto, parmesan cheese and pine nuts. Season with salt to taste.

To prepare tomatoes: Toss tomatoes, oil, vinegar, basil and garlic together. Season with salt and pepper and set aside.

To serve, slice each chicken breast into 6 pieces. Divide pasta between 4 bowls, top with bruschetta tomatoes and then chicken. Sprinkle with additional parmesan cheese if desired.

SEARCH AGAIN

Quick Cook
30 minutes or less
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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew