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.

Basil Parsley Pesto Pasta with Grilled Chicken and Olives- gluten free

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!

Basil Parsley Pesto Pasta with Grilled Chicken and Olives- gluten free

Basil Parsley Pumpkin Seed Pesto Pasta with Grilled Chicken and Olives
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Pre-heat a grill or grill pan to medium-high.
  2. Bring a large pot of salted water to a boil and cook the pasta to al dente according to manufacturers directions.
  3. 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.
  4. 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.
  5. 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!

 

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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.

Basil Parsley Pesto Pasta with Grilled Chicken and Olives- gluten free

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!

Basil Parsley Pesto Pasta with Grilled Chicken and Olives- gluten free

Basil Parsley Pumpkin Seed Pesto Pasta with Grilled Chicken and Olives
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Pre-heat a grill or grill pan to medium-high.
  2. Bring a large pot of salted water to a boil and cook the pasta to al dente according to manufacturers directions.
  3. 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.
  4. 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.
  5. 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!