Pesto Chicken Penne with Tomatoes and Shaved Parmesan
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Ingredients & Equipment
What we send
- 3 ouncesbaby spinach
- 1/2 pintgrape tomatoes
- 1yellow onion
- 2boneless skinless chicken breasts
- 6 ounceswhole-wheat penne pasta
- 2 packetsunsalted butter
- 1/4 cupwhite wine
- 2 tablespoonsheavy cream
- 1/4 cuppesto
- 1 ounceshaved Parmesan cheese
- 1/4 ouncebasil
What You’ll Need
- 10" large pot
- 12" large pan
Bring a large pot of water to a boil over high heat. Rinse all produce. Halve tomatoes. Peel onion, halve, and thinly slice.
Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to cutting board, reserving pan for Step 4, and set aside to rest.
While chicken cooks, season boiling water generously with salt. Stir in penne and cook until al dente, about 6 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
Return pan from chicken to medium heat and add butter and onions. Cook, stirring, until onions are soft and translucent, 4-5 minutes. Add white wine and continue cooking, scraping up brown bits from bottom of pan, until liquid is reduced by half, 1-2 minutes more. Meanwhile, cut chicken into ¼-inch slices.
Add heavy cream and cooked penne to pan with onions, still over medium heat, and stir to combine. Add ¼ cup reserved pasta cooking water and stir to coat noodles with sauce, 1-2 minutes more. Remove pan from heat.
Plate Pesto Chicken Penne
Add pesto, spinach, tomatoes, and sliced chicken to pan with penne. Stir vigorously until everything is fully coated with pesto—add more pasta cooking water, 1 tablespoon at a time, as needed. Taste and add more salt and pepper as desired, then divide between serving bowls. Garnish with Parmesan, roughly tear basil leaves over top (discarding stems), and dig in!