Description
Chicken & Vegetable Penne with Parsley-Walnut Pesto is a vibrant, wholesome pasta dish that brings together tender chicken, fresh green beans, cauliflower, and whole-wheat pasta, all tossed in a nutty, herbaceous parsley-walnut pesto. It’s a satisfying and healthy dinner option packed with flavor and texture.
Ingredients
Units
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- 3/4 cup chopped walnuts
- 1 cup lightly packed parsley leaves
- 2 cloves garlic, crushed and peeled
- 1/2 teaspoon plus 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 2 tablespoons olive oil
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups shredded or sliced cooked skinless chicken breast (8 oz.)
- 6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups)
- 8 ounces green beans, trimmed and halved crosswise (2 cups)
- 2 cups cauliflower florets (8 oz.)
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to package directions, adding green beans and cauliflower during the last 4–5 minutes of cooking. Drain and set aside.
- Meanwhile, prepare the pesto: In a food processor, combine walnuts, parsley, garlic, ½ teaspoon salt, and pepper. Pulse until finely chopped.
- With the processor running, drizzle in olive oil until fully blended. Stir in Parmesan cheese by hand and set pesto aside.
- In a large bowl, combine cooked pasta and vegetables with the shredded chicken.
- Add the pesto and toss until everything is evenly coated.
- Season with remaining 1/8 teaspoon salt, if needed. Serve warm or at room temperature.
Notes
- For a vegetarian version, omit the chicken and add extra veggies or beans.
- You can make the pesto ahead and refrigerate it for up to 3 days.
- Try substituting parsley with basil or a mix of herbs for a different flavor profile.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 55mg