Name: Oregano Chicken with Red Pepper Pesto Pasta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ small pkgs fresh basil; 3 cloves garlic; 425 g penne pasta; ⅓ cup pine nuts; 3 red bell peppers; 9 sun-dried tomatoes, oil-packed; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; salt

Oregano Chicken with Red Pepper Pesto PastaOregano Chicken with Red Pepper Pesto Pasta — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ small pkgs fresh basil

3 cloves garlic

425 g penne pasta

⅓ cup pine nuts

3 red bell peppers

9 sun-dried tomatoes, oil-packed

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash, dry, seed, and slice bell peppers into thin strips.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add peppers and cook, stirring occasionally, until tender, 6-7 minutes.

Meanwhile, pat the chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season with spices on both sides.

Once the peppers are done, transfer to a blender and set aside to cool.

Return the skillet to medium-high heat. Add more oil and swirl to coat the bottom.

Working in batches if necessary, add chicken to the skillet and cook until browned and cooked through, 3-4 minutes per side.

Meanwhile, wash, dry, and pick basil leaves off the stems; discard stems. Transfer half the basil to the blender with the peppers. Using a clean cutting board, roll up remaining basil leaves and thinly slice into ribbons; set aside for garnish.

Peel garlic and add to the blender.

Add pinenuts, sun-dried tomatoes, oil, salt, and crushed red pepper to the blender. Blend on high, adding water 1 tbsp at a time, if necessary, to form a semi-smooth pesto.

Drain pasta and return to the pot. Add pesto, stir to combine, and place over medium-high heat. Cook, stirring frequently, until heated through, 3-4 minutes.

Meanwhile, slice chicken into strips.

To serve, divide pasta between plates or bowls and top with chicken. Garnish with reserved basil and enjoy!

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