Preparation time: 10 mins | Cooking time: 20 mins | Total time: 30 mins | Servings: 4
This pasta and chicken dish is a quick and easy recipe that can be made in just 30 minutes. The combination of pesto and mayonnaise creates a flavorful and creamy sauce that brings everything together. It’s perfect for busy weeknights when you want to make something delicious and satisfying.
Ingredients:
- Olive oil
- 2 chicken breasts, sliced thin
- 16 oz. French cut frozen green beans, unthawed
- 3/4 tsp Lawry’s seasoned salt
- 1 box of cherry tomatoes, sliced in half
- 3/4 c. mayonnaise
- 1/4 c. pesto
- 1 & 1/2 tbsp white vinegar
- 1 tbsp salt, for boiling water
- 16 oz. penne pasta
- 1/4 c. shredded Parmesan
- 1/2 tsp steak seasoning
- More Parmesan, for garnish
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions:
- Cook the penne in a large pot of salted boiling water for 5 minutes. Add the frozen green beans and continue to cook for another 4 minutes until the pasta is al dente and the green beans are tender. Drain and return to the pot. Drizzle with a few teaspoons of olive oil.
- While the pasta is cooking, slice the chicken breasts into thin strips. Pat them dry and season with Lawry’s and steak seasoning.
- Heat a skillet over medium-high heat with 1 to 2 teaspoons of olive oil. Cook the chicken strips in batches for about 2 minutes on each side until browned. Transfer the cooked chicken to a cutting board and chop into bite-size pieces.
- In a small bowl, whisk together the mayonnaise, pesto, white vinegar, salt, and pepper.
- Add the sauce, cherry tomatoes, shredded Parmesan, and chopped chicken to the pasta and green beans. Toss well to combine.
- Garnish with more shredded Parmesan and serve hot.
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