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Chicken Pesto Summer Primavera

with Barilla® Penne Pasta

  • 415
  • 15g
    Total Fat
  • 47g
    Total Carbohydrate
  • 24g
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Ingredients for 8 people

  • 1 box Barilla® Penne
  • 1 jar Barilla® Basil Pesto
  • 2 tablespoons extra virgin olive oil, divided
  • 2 boneless, skinless chicken breasts, sliced into 1/2-inch strips (about 1 pound)
  • Salt and ground black pepper, to taste
  • 1 medium zucchini, thinly sliced into rounds
  • 1 medium yellow squash, thinly sliced into rounds
  • 1 pint grape tomatoes, quartered
  • ½ cup shaved Parmesan cheese
  • Sliced fresh basil leaves, optional


  1. 1
    In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta; stir gently, then cook pasta according to package directions; remove from heat, reserve some pasta water, and drain well.
  2. 2
    While the pasta cooks, in an extra-large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
  3. 3
    Lightly season the chicken breast strips with salt and ground black pepper; add to the skillet and cook 6 to 7 minutes, stirring frequently, until chicken is cooked through and no longer pink (165°F). Drain, if necessary.
  4. 4
    In the skillet, add the remaining tablespoon oil along with the zucchini and squash; cook 2 to 3 minutes more or until vegetables are crisp-tender.
  5. 5
    Reduce heat to low, stir in the pasta. Remove from heat. Add pesto and 2 tablespoons reserved pasta water. Stir to coat. Stir in the tomatoes.
  6. 6
    Spoon mixture into bowls. Top each bowl with some of the shaved Parmesan cheese. Garnish with fresh basil leaves, if desired.

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