Chicken Pesto Pasta Easy Weeknight Meals Ep7-735

pesto sauce

🥗Healthier: homemade pesto

💰Cheaper: spinach + garlic + olive oil

Homemade pesto can be lower in calories and cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Prepare chicken thighs by thawing and patting dry with a paper towel to remove excess moisture.

Season chicken thighs with salt and lemon pepper on both sides.

Preheat the grill for about 12 to 15 minutes.

Prepare brussels sprouts by placing them in a pot with about half an inch of water, cover, and bring to a boil.

Simmer brussels sprouts for 12 to 15 minutes until tender; check tenderness with a fork.

Start boiling water for the pasta; add salt to the boiling water.

Add penne pasta to the boiling water and stir immediately to prevent sticking.

Cook pasta for about 10 to 11 minutes, stirring occasionally.

Once the pasta is cooked, drain it and toss it with a little olive oil to prevent sticking.

Place the seasoned chicken on the preheated grill and cook for about 4 to 5 minutes on each side until fully cooked.

Check the brussels sprouts for tenderness; they should be easy to pierce with a fork.

Once the chicken is cooked, remove it from the grill and let it rest briefly before slicing it into pieces.

In a large bowl, combine the cooked pasta, sliced chicken, pesto sauce, and toss to combine everything evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens