One Pot Chicken Pesto Pasta

Ingredients

  • 1 tbsp. Avocado Oil

  • 1 1/2 lb. Boneless, Skinless Chicken

  • 1 T sodium free herb seasoning

  • 1 1/2 tsp. Dried Basil

  • 2 clove Garlic, Minced

  • 4 c. Broth (or water)

  • 12 oz. Penne Pasta (I used Aldi Gluten Free)

  • 2 c. Cherry Tomatoes, Halved

  • 1 1/4 c. Basil Pesto

  • 1/2 c. Chopped Sun Dried Tomatoes

  • Parmesan Cheese

Instructions

Step 1

Season chicken with sodium free seasoning. Place a large pot over medium heat. Add avocado oil. Once hot, add chicken, Cook, on both sides, until chicken is cooked through and browned on the outside. Transfer to a plate and set aside. Add garlic and cook 2 more minutes.

Step 2

Turn the heat up to high and add broth and salt to the now-empty pan. Bring to a boil. Add pasta and cook, stirring often, until pasta is al dente and most of the water is absorbed, about 12 minutes. It’s okay if there’s still a little water that hasn’t evaporated!

Step 3

Cut the chicken into bite sized pieces while pasta is cooking.

Step 4

Stir in tomatoes, pesto, and sun-dried tomatoes. Stir in cheese and serve immediately. Enjoy your one-pot cleanup!

Thyme Tip:

Use a low sodium broth instead of water to add more flavor.

 

 

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