Chicken Margarita Pasta
Chicken Margherita Pasta made with rotisserie chicken, juicy tomatoes, fresh pesto, and creamy mozzarella takes less than 30 minutes!
Servings: 6 servings
Ingredients
pesto (substitute 1 cup readymade pesto)
- 2 1/4 ounce fresh basil or about 3 cups
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts
- 2 Tbsp lemon juice
- 1/2 tsp salt
pasta
- 1 lb spaghetti
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 lb tomatoes, chopped
- 1 lb cooked chicken, diced
- 2/3 cup pesto sauce, recipe above
- 8 ounces mozzarella pearls
garnish
- toasted pine nuts
- Parmesan cheese
- basil leaves
Instructions
to make the pesto
- Put the ingredients into a food processor and blend until smooth. Scrape down the sides if necessary. Take a taste to adjust any of the ingredients. Set aside.
to make the pasta
- Cook your pasta in plenty of well salted water to al dente. Drain and set aside.
- In the same pot, heat the olive oil and add the garlic, tomatoes, and chicken. Sauté for a minute or two to heat everything up.
- Add the hot pasta to the pan and toss well with the mozzarella pearls and pesto. Note: you may not need all of the pesto, use to taste.
- Serve garnished with toasted pine nuts and Parmesan cheese.
Notes
If you like you can add 1/4 cup grated Parmesan cheese to your pesto.
Nutrition
Calories: 700 kcal · Carbohydrates: 62 g · Protein: 33 g · Fat: 36 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 0.1 g · Cholesterol: 73 mg · Sodium: 450 mg · Potassium: 460 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 750 IU · Vitamin C: 9 mg · Calcium: 230 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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