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Stroller Envy

Pesto Chicken Pasta with Frozen Peas

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dry penne
  • 1 cup frozen peas
  • 3 cups cooked shredded chicken
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan
  • 1 teaspoon finely grated lemon zest

Method
 

  1. Boil penne according to package directions, adding peas for the final 3 minutes. Reserve 1 cup cooking water, then drain.
  2. Return pot to medium-low heat. Add chicken and 1/4 cup reserved water; stir until chicken reaches 165°F, about 4–5 minutes.
  3. Remove from heat. Fold in pasta, peas, pesto, Parmesan and lemon zest. Add remaining cooking water a tablespoon at a time until lightly sauced. Serve immediately.

Notes

Equipment: large pot, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.