I am just coming down off the craziest three days I have ever had. I was at Costco’s all around the greater Seattle area from open to close. I talked to thousands and thousands of people and got to share all of my new Heathermade products with everyone. It was overwhelming to say the least. I have full on larangytis and so pretty tired feet! But it was the greatest thing ever- I think it will sink in later.
So with only a few days until Thanksgiving I am trying to be low key while I recharge and get ready to cook for my whole family on Thursday. Which means easy dinner. And this is a one pot meal as far as I am concerned- so it doesn’t get much easier.
I used gluten free pasta and tossed it with a delicious Pesto made up of Basil, Parsley and Pumpkin Seeds. Bright, fresh and full of flavor! Then I add Grilled Chicken breast, olives and cherry tomatoes. It’s so delicious and really pretty too- not to mention healthy and easy. If you are looking for a simple tasty Monday night dinner- this is your friend!
- 1 pound pasta (I used gluten free)
- Basil Parsley Pumpkin Seed Pesto:
- 2 cloves garlic
- 2 cups packed flat leaf parsley
- 2 cups fresh basil leaves
- ⅓ cup toasted pepitas
- ⅓ cup red wine vinegar
- ½ cup olive oil
- kosher salt
- Grilled Chicken:
- ¾ pound skinless boneless chicken breast
- 1 tablespoon olive oil
- kosher salt
- For the Pasta:
- 1 cup kalamata olives, pitted
- 1 cup cherry tomatoes, halved
- 1 cup parsley pesto
- ⅓ cup toasted pepitas
- kosher salt
- Pre-heat a grill or grill pan to medium-high.
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to manufacturers directions.
- While the pasta is cooking rub the chicken with the tablespoon of olive oil and sprinkle with kosher salt. Grill the chicken breasts until just cooked through in the center, about 5 minutes on each side.
- While the chicken is grilling make the pesto. In the jar of a blender puree the pesto ingredients on high until smooth and then season to taste with kosher salt.
- Drain the pasta, rinse the pasta and then toss the pasta with the pesto. Slice the grilled chicken on the bias and along with the olives and cherry tomatoes, toss with the pasta. Serve immediately!
Print Recipe
This looks so good! Can you clarify the pesto ingredients? Everything is listed with bullets and a bit hard to decipher. I also see the pesto and more pepitas in the ingred. list. Wondering if all of the greens get ground up since I see them in the salad! Definitely going to have this on our Thanksgiving table this year.
YES! thank you Renee! i fixed that and you are totally right 🙂
Oh- I sprinkled basil micro greens on top- I will add that to the recipe too!
THANK YOU!!!
So many great flavors!
Congrats on getting through such a crazy weekend! This fresh pasta is a nice diversion from Thanksgiving!
I’m all for the one pot meals after so much friendsgiving cooking! sounds like some crazy busy days for you, but I’m glad you’re the best kind of tired!!
I wish I could’ve been at one of the Costco’s to say hi and support you! So so proud of you! Hope you get to relax a bit before the big day. This pasta looks amazing!!
This was sooooooo good! Tastes like something I would get at a restaurant if the restaurant was perfect and amazing.
I left out the chicken because we are vegan and I roasted the cherry tomatoes. Oh and used Italian parsley because that is the kind I like. Super super super tasty and fantastic! SO much flavor! Thank you! We will make this again.
Awesome Monique!!! THank you for letting me know and the roasted cherry tomatoes sound fantastic!!