Pasta with pesto rosso and chicken is my go-to meal when I’m short on time but still want to eat something nutritious and well-balanced. The combination of pasta with aromatic sun-dried tomato pesto, chicken, and intense Pecorino cheese is simply exceptional. This dish comes together in a flash and is sure to impress. So, if you have a jar of sun-dried tomato pesto lying around, this is the perfect way to use it.
Honestly, I could happily enjoy this pasta with just the pesto and Pecorino cheese alone. I find this combination particularly delightful. However, I always consider the right amount of protein for each meal, so I usually add chicken to this dish.
What cheese to choose for pesto rosso pasta?
For this aromatic pasta, I recommend using one of the hard, aged cheeses that will add a sharp, intense flavour:
- Parmigiano-Reggiano – known worldwide as Parmesan, this hard, aged cow’s milk cheese has a distinct nutty flavour. Interestingly, it ages for at least 12 months, but the finest examples can age for up to 36 months! The name Parmigiano-Reggiano is protected, meaning that only cheeses produced in specific regions of Italy can be called by this name.
- Pecorino – a hard cheese made from sheep’s milk with a sharp, somewhat spicy flavour. There are many types of Pecorino, but the most famous is Pecorino Romano.
- Grana Padano – similar to Parmesan but a bit milder and sweeter, this cow’s milk cheese is a great alternative.
When preparing this pasta, I usually opt for gluten-free corn pasta. Of course, you can use wheat pasta in your preferred shape. Regardless of the pasta you choose, remember to cook it al dente. The pasta should be tender on the outside and slightly firm in the centre. Cooking times can be found on the pasta packaging.
If you enjoy these kinds of dishes, I recommend three additional pasta recipes that appear on our table regularly:
- Tuna and sun-dried tomatoes spaghetti
- Stuffed pasta shells with meat | oven baked
- Smoked mackerel pasta
Pasta with pesto rosso and chicken
Ingredients
- 2 chicken breast (single)
- 400 400 g corn spaghetti (or wheat spaghetti) (lub pszennego)
- 1 onion
- 4 tbsp pesto rosso
- 4 4 tbsp grated Pecorino cheese
- 1 tbsp olive oil
- fresh basil leaves
- salt to taste
Instructions
- Cook the pasta (al dente) in salted water according to the packet instructions.
- Heat a tablespoon of olive oil in a pan, add finely chopped onion, and sauté over low heat until golden brown.
- Add the diced chicken breast to the pan, season with a pinch of salt, and cook until the chicken is thoroughly cooked.
- Remove from heat, stir in the pesto rosso and cooked pasta, then mix well. Divide into portions, top with grated Pecorino cheese, and garnish with fresh basil leaves. Enjoy!
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