Hey guys, here we are, midweek again, and who doesn’t like chicken and pasta?
And this is so easy to put it together and about, oh, I saved 20, 30 minutes, 12, 15 bucks feet of family of four. For another satisfying meal, this chicken pestoed bowtie pasta is absolutely incredible, much like an easy creamy beef pasta recipe.
Why You’ll Love This
And this is so easy to put it together and about, oh, I saved 20, 30 minutes, 12, 15 bucks feet of family of four, this chicken pestoed bowtie pasta is absolutely incredible.
It’ll speak for itself.
I just love this stuff.
I use it a lot, you should always have some in your pantry.
I just decided to use peas today.
I love these, too.
Just adds that nice finishing touch.
And look at the nice colors we have.
We have some green in there, some red, just beautifully colored.
Mm, guys, this smells absolutely incredible.
This looks so good and the smell is just fantastic.
What a fantastic midweek meal.
I know, guys, I say this every time, but it is great.
I mean, there’s that heat from the peppers, the multi dimensions that hit the palate, the smoothness of the pesto, the chicken is really done nicely.
I mean, the seasoning, everything is so wonderful.
Who’d believe it was done 20, 30 minutes and cost 12, 15 bucks for a family of four.
I mean, you got to try this.
Ingredients
- bowtie noodles
- salted boiling water
- a bit of oil
- some oil
- a couple of boneless, skinless breasts that I’ve cut up into bite-sized chunks
- some salt
- pepper
- some Italian seasoning
- some hot pepper flakes
- a small onion
- three chopped cloves of garlic
- about half a cup of peas
- half a cup of basil pesto
- some chopped, sundried tomatoes
- some chopped cherry tomatoes
Instructions
- Let’s cook our pasta first.
- Get this into some salted boiling water, and we’re going to let this cook for about 8 to 10 minutes just to the point where it’s held empty.
- Once we’re nicely done here, I’m just going to drain this, and we’ll set it aside.
- I’m going to start by adding some oil to a pan over medium-high heat, similar to preparing an easy homemade hamburger helper recipe.
- Add the chicken in.
- Give this a season off with some salt, pepper, some Italian seasoning, just like we would for flavorful air-fried chicken wings.
- And for some extra heat, some hot pepper flakes.
- Give this a stir around.
- After a few minutes the chicken is nicely done.
- I’m going to add in a small onion and three chopped cloves of garlic, and about half a cup of peas.
- Give this a stir.
- After a couple of minutes, I’m going to kill the heat.
- Add the noodles in, followed by half a cup of basil pesto.
- Add some chopped, sundried tomatoes.
- Add just for some finishing touches some chopped cherry tomatoes.
- Add these in.
- Simply give this a toss together.
- So we’ll just go ahead and plate this up.
Cooking Tips
I just forgot to get a bit of oil in there just so it doesn’t stick together.
You can tell you don’t want it too hard to be like rubber.
Now you can use, you know, pre-cooked broccoli and anything you like, I just decided to use peas today. For a different twist, try a quick and easy veggie noodle stir fry.
Give this a stir just until that fragrance of garlic fills the air and keeps the vampires away. You could also serve this with an easy homemade garlic bread recipe.
And you know, if you find us not liquefied enough, I find mine is, but you can add a little more pesto.
The secret is, you don’t want cream in this.
For all the information on this recipe, go ahead on over to wonderful side, all kinds of cool stuff over there, become a member.
Thanks for watching, guys. And as always, stay safe and catch you next time.
Easy Chicken Pesto Bowtie Pasta for Quick Midweek Dinners
This chicken pesto bowtie pasta is an absolutely incredible, easy-to-make dish perfect for a quick midweek dinner. It comes together in just 20-30 minutes and serves a family of four, saving you time and money. Enjoy the beautiful colors, the smoothness of the pesto, and perfectly seasoned chicken, all with a hint of heat from peppers.
- 12 oz bowtie noodles
- Water, for boiling pasta
- 1 teaspoon salt, for pasta water
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- 1/2 teaspoon salt, for chicken
- 1/4 teaspoon black pepper, for chicken
- 1 teaspoon Italian seasoning
- 1/4 teaspoon hot pepper flakes (or to taste)
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup frozen peas
- 1/2 cup basil pesto
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped cherry tomatoes
- Bring a large pot of salted water to a rolling boil. Add the bowtie noodles and a bit of oil (to prevent sticking). Cook for 8-10 minutes, or until al dente. Once cooked, drain the pasta and set it aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium-high heat.
- Add the cut-up chicken breasts to the pan. Season with salt, pepper, Italian seasoning, and hot pepper flakes.
- Stir the chicken and cook for a few minutes until it is nicely browned and cooked through.
- Add the chopped small onion, chopped garlic, and frozen peas to the pan with the chicken. Stir and cook for another couple of minutes until the onion softens and garlic becomes fragrant.
- Remove the pan from the heat. Add the cooked and drained bowtie noodles to the pan.
- Stir in the basil pesto, chopped sun-dried tomatoes, and chopped cherry tomatoes.
- Toss everything together until well combined and the pasta is evenly coated with the pesto and other ingredients.
- Serve immediately and enjoy your quick and flavorful midweek meal.
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