Grammy's Kitchen · Pesto Pasta · One-Pot Chicken Pesto Pasta with Asparagus
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 17 cooks on www.eatingwell.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces whole-wheat penne |
| 454 g | 1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
| 675 g | 3 cups shredded cooked chicken breast |
| 198 g | 1 (7 ounce) container refrigerated basil pesto |
| 6 g | 1 teaspoon salt |
| 1 g | 0.25 teaspoon ground pepper |
| 28 g | 1 ounce Parmesan cheese, grated (about 1/4 cup) |
| Small fresh basil leaves for garnish |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Honestly, I have been making this for years (sans asparagus) before I found this recipe. I just cut up and cook chicken breast in a pan with some oil, garlic powder, red pepper flakes, salt, pepper, and a little Italian seasoning. Then add the canned pesto, an” — a cook, 5★
“Recipe is great. It is extremely easy to make, but make your own pesto, much more satisfying. Will taste the meal later, but I am sure it will be fantastic. For the shredded chicken I cut the chicken breast into fine strips and cooked it in a desert spoon of g” — a cook, 5★