CAVATAPPI PESTO WITH TOMATOES, MOZZARELLA & LEMON CHICKEN
Room-temp cavatappi with pesto, kumato and grape tomatoes, mozzarella balls, basil, topped with lemon chicken.
"Light, fresh, and bursting with summer flavor — this lemony chicken pesto pasta is pure sunshine on a plate" - Alexia
Ingredients
- 4 large Chicken Breasts, pounded thin
- 1 lb Barilla Cavatappi Pasta
- 2 cups Kumato Tomatoes, halved
- 2 cups Grape Tomatoes, halved
- 1 cup Fresh Mini Mozzarella Balls, halved
- 1 Lemon (juice and thin slices for garnish)
- 1 cup Fresh Basil, chopped
- Extra Virgin Olive Oil
- Garlic Salt (to taste)
- Garlic Powder (to taste)
- Cracked Black Pepper (to taste)
- Cooking Spray
- 1/2 cup Pecorino Romano Cheese
- Sea Salt (for pasta water)
- Pesto Sauce (homemade or store-bought)
Instructions
Marinate the Chicken
Wash and pound the chicken breasts thin. Season with garlic salt, garlic powder, cracked black pepper, olive oil, and fresh-squeezed lemon juice. Let marinate for 30 minutes.
Cook the Chicken
Spray a pan with cooking spray and preheat over medium heat. Pan-sear the chicken until golden and cooked through. Set aside and cover with foil to keep warm.
Prepare the Pesto Sauce
In a food processor, combine 3 cups fresh basil, 1 cup fresh parsley, 3 cloves garlic, 1/4 cup pine nuts, 1/2 cup olive oil, 1/2 cup Pecorino Romano, 1/4 cup Parmigiano Reggiano, 1 teaspoon salt, and cracked black pepper. Pulse until smooth.
Cook the Pasta
Bring salted water to a boil and cook cavatappi until al dente. Drain and drizzle with olive oil. Season with garlic salt and Pecorino Romano.
Assemble the Pasta
In a large bowl, add the pasta, halved Kumato and grape tomatoes, and mozzarella balls. Mix in chopped basil and fold in the pesto sauce until evenly coated.
Plate and Serve
Top each serving with a pan-seared lemon chicken breast. Garnish with lemon slices and fresh basil. Serve at room temperature.