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®


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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
Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!

MEAL TYPE

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