Pesto Pasta with Chicken & Veggies

by / ⠀Main dishes Recipes / December 10, 2013

Need an effortless dinner idea? Whip up this hearty and wholesome pesto pasta with diced chicken and vegetables!


Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes


  • 8 ounces whole-grain medium pasta shells
  • 1 tablespoon olive oil
  • 2 small chicken breasts, cut into 1/2-inch cubes
  • 3/4 cup green peas
  • 1/2 cup prepared basil pesto
  • 1/3 cup julienne-cut sun-dried tomatoes in oil, drained
  • 1/3 cup pearl-size fresh mozzarella cheese
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons torn fresh basil leaves
  • Bottled balsamic glaze (optional)


1. Heat large pot of salted water to boiling over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 1/4 cup cooking water.

2. Meanwhile, heat oil in large skillet over medium-high heat. Add chicken, cook 5 to 6 minutes or until golden brown and almost cooked through, stirring occasionally. Add peas; cook 1 minute.

3. Add pesto, sun-dried tomatoes, pasta and reserved pasta cooking water to skillet; toss until well combined. Remove from heat; stir in cheese. Serve immediately garnished with pine nuts, basil leaves and balsamic glaze, if desired.

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Lori is a Detroit-area food writer, recipe developer and restaurant reviewer. Sheโ€™s usually found in the kitchen cooking up something that undoubtedly involves beets, lemons or coconut for her blog, Foxes Love Lemons. Check out more of her recipes here.

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