Sun-dried Tomato Pesto Chicken Bake
This easy to make pasta and chicken bake is full of fresh basil pesto and sun-dried tomato flavor! Serve up for dinner or pack for weekday lunches.
Servings: 10 people
Calories: 491kcal
Ingredients
Balsamic Chicken
- 2 pounds boneless, skinless chicken breasts chopped in bite-sized pieces
- ⅓ cup balsamic vinegar
- 3 tablespoons olive oil (divided)
- 2 tablespoons brown sugar
- 1 clove minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Pasta and Sauce
- 16 ounces rigatoni or penne pasta
- 5 cups basil leaves (3oz container)
- 1 ½ cups sun-dried tomatoes (not in olive oil)
- ⅔ cup olive oil
- ½ cup grated parmesan cheese
- ⅓ cup pine nuts
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 2 cloves garlic
- ½ cup shredded parmesan cheese
- ½ cup shredded mozarella cheese
Instructions
For the Balsamic Chicken
- In a bowl or gallon-sized bag mix the balsamic vinegar, 2 tablespoons olive oil, brown sugar, garlic, salt and pepper. Add the chopped chicken breast and allow it to marinate in the refrigerator for 2 hours or however long time allows.
- When ready to cook, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the chopped chicken. Cook until no pink shows or the internal temperature reaches 165 degrees Fahrenheit.
For the Pasta and Sauce
- Cook pasta al dente according to package instructions in a large pot.
- Once done cooking, run the pasta over cold water to prevent it from continuing to cook. Return the pasta back to the pot.
- In a food processor blend the basil, sun-dried tomatoes, olive oil, grated parmesan cheese, pine nuts, lemon juice, salt and garlic cloves. Blend until smooth. Stop and scrape the sides with a spatula to help it all incorporate.
Assemble the Chicken Pasta Bake
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x5 casserole dish.
- Add the sauce and cooked chicken to the large pot of cooked pasta. Mix well and add to the greased casserole dish.
- Top the pasta and chicken with the shredded parmesan and mozzarella cheese.
- Bake for 10-15 minutes, depending on your level of desired crispiness.
- Let the chicken pasta bake sit for 5 minutes before serving.
Nutrition
Calories: 491kcal | Carbohydrates: 29g | Protein: 30g | Fat: 29g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 574mg | Potassium: 1017mg | Fiber: 3g | Sugar: 10g | Vitamin A: 926IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 3mg
