Pesto Pasta with Sun Dried Tomatoes and Chicken

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Pesto Pasta with Sun-Dried Tomatoes and ChickenIf you want to enhance the taste of your pasta, try adding sun-dried tomatoes to it and see the difference. Today's recipe includes fresh and tangy pesto with chicken, veggies and of course sun-dried tomatoes. Although spaghetti goes well with this preparation, you can also use Penne pasta for the same. My family members always love the tasty combination of pesto, chicken, and pasta and that's what we get in this recipe too. If feta cheese is not available in your locality, use generally processed cheese. To get the best results, add seasoned grilled chicken while stir-frying pasta on a high flame. You can also use blanched tomatoes in case sun-dried tomatoes are not available immediately.

Pesto Pasta with Sun-Dried Tomatoes and Chicken
Pesto Pasta with Sun-Dried Tomatoes and Chicken

Pasta platter with chicken and pesto

Enjoy this fulfilling platter of spaghetti preparation flavored with delicious pesto and boneless chicken which is pepped-up with cheese and pungent spices.

Preparation Time: 30 minutes
Cooking time: 30 minutes
Servings: 4

  • 250 gm spaghetti
  • 250 gm boneless chicken
  • 2 large sun dried tomatoes (chopped)
  • 1 onion (chopped)
  • 1/4 cup feta cheese (shredded)
  • bunch of fresh basil leaves
  • 5 to 6 garlic cloves (mashed)
  • 1/2 tsp dried herbs
  • 1/4 tsp white pepper powder
  • pinch of oregano
  • 1 tsp lime juice
  • oodles of extra virgin olive oil
  • salt to taste


  1. Cut chicken into 2" pieces and wash thoroughly.
  2. Add basil leaves, mashed garlic, dried herbs, salt and 1/4 cup of olive oil in a mixer and blend them into a smooth pesto paste. Keep aside.
  3. Pierce chicken pieces with a fork and apply lime juice on them.
  4. Boil 1 liter of water in a container and add spaghetti to it.
  5. Switch off the flame and stir spaghetti for about 4 minutes.
  6. Drain all the water and keep aside.
  7. Grease a tray and arrange lime glazed chicken on it.
  8. Grill in a preheated oven for about 2 minutes at 250 degrees. Keep aside.
  9. Heat 3 tsp olive oil in a large wok.
  10. Add onions and saute till they turn light pink.
  11. Add chicken pieces with chopped sun dried tomatoes.
  12. Season with oregano, white pepper powder and salt.
  13. Stir fry for 3 to 4 minutes.
  14. Add pesto and spaghetti and switch off the flame.
  15. Mix it well and garnish with shredded feta cheese.
  16. Serve hot with chips and fruit juice.


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