RIGATONI WITH PESTO, CANNELLINI BEANS & LEMON CHICKEN
Rigatoni tossed with pesto and cannellini beans, topped with sliced lemon chicken and romano.
"Rigatoni smothered in pesto, beans, and lemon-kissed chicken — Ohhhhh Deeee, now that’s Italian!" - Alexia
Ingredients
- 4 large Chicken Breasts, pounded thin
- 1 lb Pasta of your choice
- 1 can Cannellini Beans (with liquid)
- 1/2 Lemon (juice)
- 3 cups Fresh Basil, packed
- 1 cup Fresh Parsley
- 3 cloves Fresh Garlic
- 1/4 cup Pine Nuts
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup grated Pecorino Romano Cheese
- 1/4 cup grated Parmigiano Reggiano Cheese
- 1 tsp Sea Salt
- Cracked Black Pepper (to taste)
- Garlic Powder (to taste)
- Garlic Salt (to taste)
- Cooking Spray
Instructions
Marinate the Chicken
Wash and pound the chicken breasts thin. Season with garlic salt, garlic powder, cracked black pepper, olive oil, and fresh lemon juice. Marinate for 30 minutes.
Cook the Chicken
Spray a pan with cooking spray and heat over medium-high. Pan-sear the chicken until golden and fully cooked. Remove and set aside, leaving the browned bits in the pan.
Cook the Beans
Add the cannellini beans, including their liquid, into the same pan used for the chicken. Stir and simmer until the sauce reduces slightly. Set aside.
Make the Pesto Sauce
In a food processor, combine fresh basil, parsley, garlic, pine nuts, olive oil, Pecorino Romano, Parmigiano Reggiano, salt, and cracked black pepper. Pulse until smooth and well-blended.
Cook the Pasta
Bring salted water to a boil and cook pasta until al dente. Drain, reserving a bit of pasta water.
Combine Everything
Add the pasta into the pan with the beans and fold in the pesto sauce. Toss until evenly coated. Adjust with a splash of pasta water if needed.
Plate and Serve
Top with sliced lemon chicken and sprinkle generously with grated Pecorino Romano cheese. Serve immediately.