Description
A vibrant and hearty Chicken & Vegetable Penne pasta tossed with a fresh parsley-walnut pesto. This dish combines tender roasted zucchini and bell peppers, juicy cherry tomatoes, and shredded chicken, all coated in a flavorful homemade pesto made with parsley, toasted walnuts, garlic, and Parmesan cheese. Perfect for a nutritious and satisfying weeknight meal.
Ingredients
Scale
For the Pasta and Vegetables
- 12 oz penne pasta, cooked according to package directions
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Parsley-Walnut Pesto
- 2 cups fresh parsley leaves
- ½ cup walnuts, toasted
- 1 clove garlic, minced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roast the Vegetables: Arrange the sliced zucchini and diced bell pepper on the baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 15–20 minutes until they’re tender and lightly browned, bringing out their natural sweetness.
- Cook the Pasta: While the vegetables are roasting, boil the penne pasta according to the package instructions until al dente. Drain thoroughly and set aside.
- Make the Parsley-Walnut Pesto: In a food processor, combine fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Pulse until the mixture is smooth and emulsified. For extra richness and flavor, add the grated Parmesan cheese and pulse once more to incorporate.
- Combine the Ingredients: In a large bowl, mix the cooked pasta, shredded chicken, roasted vegetables, and halved cherry tomatoes. Toss everything with the parsley-walnut pesto until all ingredients are well coated.
- Serve: Serve the pasta warm, optionally garnished with additional grated Parmesan cheese for a lovely finishing touch.
Notes
- You can substitute walnuts with pecans or pine nuts if preferred.
- For a vegetarian version, omit the chicken and add extra vegetables or beans.
- Roasting the vegetables enhances their flavor and texture, but you can also sauté them if short on time.
- The pesto can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free pasta to make this dish gluten-free.
