Chicken with Arugula Pesto
Juicy chicken breast paired with a refreshing arugula pesto brings a delightful twist to weeknight dinners. This dish not only satisfies the palate but also adds a burst of color to your table, making it a feast for the eyes as well as the taste buds. With an enticing combination of flavors and textures, Chicken with Arugula Pesto is bound to become a family favorite.
The vibrant green pesto, rich in flavors, pairs beautifully with the tender chicken, while the orecchiette pasta and green beans create a wholesome meal that feels wonderfully satisfying. This recipe is perfect whether you’re feeding the family or hosting friends. The harmony of the nutty pesto, zesty lemon, and subtly sweet tomatoes elevates the simple ingredients into a gourmet experience that’s surprisingly easy to prepare.
Why make this recipe
Choosing to make Chicken with Arugula Pesto is not just about satisfying hunger; it’s an opportunity to indulge in a dish that is both healthy and flavorful. With the use of fresh arugula and herbs, you’re infusing your meal with nutrients while enjoying every bite. The balance of protein from the chicken, carbohydrates from the pasta, and vitamins from the vegetables creates a well-rounded dish that is perfect for anyone looking to enhance their culinary repertoire. The vibrant flavors of the pesto add a unique twist to the classic chicken and pasta combination, ensuring that even the pickiest eaters will want a second helping.
Not only does this dish serve as a comforting staple, but it also showcases seasonal ingredients that make each meal fresh and exciting. With minimal prep time, you can easily whip up this recipe after a long day, making it a convenient option for busy households. As the aroma of the broiling chicken fills your kitchen, anticipation builds for what will soon be a delightful dining experience.
How to make Chicken with Arugula Pesto
Creating this dish begins with the preparation of the pasta. Boiling the orecchiette until it’s just tender ensures that it holds its shape when combined with the pesto and vegetables. The addition of green beans introduces a lovely crunch and an additional layer of nutrition. Once combined, the pasta and beans are tossed with olive oil, lemon zest, and Parmesan cheese, which not only adds flavor but also elevates the overall dish with a touch of indulgence.
The real star of this meal is the arugula pesto, which is crafted from fresh arugula, parsley, nuts, and zesty lemon juice. Blending these ingredients together creates a velvety, vibrant sauce that pairs beautifully with the simply seasoned chicken. Broiling the chicken allows it to develop a caramelized exterior while locking in juicy tenderness, delivering a satisfying bite every time. The roast tomatoes, enhanced with pesto and breadcrumbs, provide a burst of flavor that complements the pesto without overpowering it, unifying the dish harmoniously.
Ingredients
- Kosher salt
- 6 ounces orecchiette (about 1½ cups)
- ½ pound green beans, trimmed and cut into pieces
- ⅓ cup grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 3 cups baby arugula
- ½ cup firmly packed fresh parsley
- 2 tablespoons almonds or hazelnuts, toasted
- 1 tablespoon fresh lemon juice
- 4 small skinless, boneless chicken breasts (about 1¼ pounds)
- 2 medium tomatoes, halved
- 2 teaspoons whole-wheat breadcrumbs
Directions
- Bring a pot of salted water to a boil. Cook the pasta as the package directs.
- About 3 minutes before the pasta is done, add the green beans and cook until crisp-tender.
- Drain the pasta and beans, rinse under cold water, then toss with half the cheese, 1 tbsp olive oil, lemon zest, and salt.
- Preheat the broiler.
- In a food processor, puree arugula, parsley, nuts, lemon juice, remaining cheese, 3 tbsp water, 1 tbsp olive oil, and salt to taste. Transfer the pesto to a bowl.
- Place chicken breasts between plastic wrap and pound to about ½-inch thick. Put on a foil-lined baking sheet, season with salt, and rub all over with ¼ cup arugula pesto.
- Broil the chicken until cooked through, 4–5 minutes per side.
- On a separate baking sheet, broil the tomatoes cut-side up for 2 minutes. Spread with pesto, sprinkle with breadcrumbs, then broil 1 more minute until golden.
- Serve the chicken, broiled tomatoes, and pasta salad with the remaining pesto.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
How to serve Chicken with Arugula Pesto
For a delightful presentation, serve each portion with a generous dollop of the arugula pesto drizzled over the chicken. Plate the tender broiled tomatoes alongside the chicken, showcasing their vibrant color and adding a splash of brightness to the dish. The orecchiette pasta salad can be served either at room temperature or slightly chilled, making it a refreshing side that balances beautifully with the warm chicken. Garnish with some extra grated Parmesan cheese and a sprinkle of fresh herbs for a pop of color and flavor. A chilled glass of white wine pairs wonderfully with this dish, enhancing the overall dining experience.
How to store Chicken with Arugula Pesto
Leftovers can be stored in an airtight container in the refrigerator for up to three days. It’s best to keep the pesto separate from the pasta and chicken to maintain the integrity of the flavors and textures. For longer-term storage, consider freezing the chicken and pasta separately, though the pesto can also be frozen in ice cube trays for easy use in future meals. Thaw in the refrigerator overnight before reheating.
Tips to make Chicken with Arugula Pesto
To elevate the dish even further, consider marinating the chicken in olive oil, lemon, and herbs for a couple of hours before cooking. This will infuse it with extra flavor. If you want a spicier kick, add a dash of red pepper flakes to the pesto for heat. Adjusting the nuts in the pesto can also personalize the flavor; feel free to experiment with cashews or walnuts for a twist. If you prefer a creamier sauce, blend in a bit of Greek yogurt or sour cream for a rich texture without sacrificing freshness.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 490 kcal
• Protein: 35 g
• Carbohydrates: 45 g
• Fat: 19 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, frozen chicken can be used, but make sure to thaw it completely before cooking for even results.
Q: Is arugula pesto suitable for vegans?
A: You can easily make it vegan by omitting the Parmesan cheese and using nutritional yeast instead.
Q: What can I serve alongside this dish?
A: A simple green salad or some crusty bread would complement the chicken beautifully.
Chicken with Arugula Pesto
Ingredients
For the Pesto
- 3 cups baby arugula Fresh arugula for the pesto
- ½ cup fresh parsley Firmly packed
- 2 tablespoons almonds or hazelnuts Toasted
- 1 tablespoon fresh lemon juice Adds acidity
- 1 teaspoon finely grated lemon zest Enhances flavor
- ⅓ cup grated Parmesan cheese Used in the pesto and for garnishing
For the Chicken and Pasta
- 4 small skinless, boneless chicken breasts About 1¼ pounds
- 6 ounces orecchiette pasta About 1½ cups
- ½ pound green beans Trimmed and cut into pieces
- 2 medium tomatoes Halved
- 2 teaspoons whole-wheat breadcrumbs
- 2 tablespoons extra-virgin olive oil To toss with pasta
- 2 teaspoon kosher salt Used for seasoning
Instructions
Preparation
- Bring a pot of salted water to a boil. Cook the orecchiette as directed on the package.
- About 3 minutes before the pasta is done, add the green beans and cook until crisp-tender.
- Drain the pasta and beans, rinse under cold water, then toss with half the Parmesan cheese, 1 tbsp olive oil, lemon zest, and salt.
- In a food processor, puree arugula, parsley, nuts, lemon juice, remaining Parmesan cheese, 3 tbsp water, and 1 tbsp olive oil. Transfer the pesto to a bowl.
- Place the chicken breasts between plastic wrap and pound to about ½-inch thick. Season with salt and rub with ¼ cup of the arugula pesto.
Cooking
- Preheat the broiler. Broil the chicken until cooked through, 4–5 minutes per side.
- On a separate baking sheet, broil the tomatoes cut-side up for 2 minutes. Spread with pesto, sprinkle with breadcrumbs, then broil for 1 more minute until golden.
Serving
- Serve the chicken, broiled tomatoes, and pasta salad with the remaining pesto on top.
