Home - Recipes - Chicken and Penne with Walnut Pesto

Chicken and Penne with Walnut Pesto

Double the pesto for this dish and freeze it in an ice cube tray for a pop of flavor anytime. Stir cubes into sauces or defrost and spoon over grilled meats.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
594 calories per serving


> 1 (16 oz) box whole-wheat penne 
> 1 1/2 lbs boneless skinless chicken breasts
> 1 (12 oz) pkg Nature's Promise® Organic Fresh Vegetables Pepper Medley
> 1 zucchini
> 1 small eggplant
> 1 cup fresh parsley
> 1/2 cup walnuts
> 2 cloves garlic
> 1/2 cup grated Parmesan cheese
> 1/3 cup olive oil


Preheat oven to 425°F. Cook the penne according to package directions. Slice the zucchini and chop the eggplant. On a large baking sheet, toss the peppers, zucchini, and eggplant with 1 tbsp olive oil. Season with salt (in moderation) and roast 15 min., until vegetables are almost tender.
Cut the chicken breasts in half lengthwise by holding breast flat with palm and cutting parallel to hand to form two thin cutlets. Heat a large grill pan on medium-high. Brush chicken with 1 tbsp olive oil and season with salt (in moderation) and pepper. Grill chicken 3 min. per side, until cooked through.
In a food processor, pulse parsley, walnuts, garlic and parmesan until finely chopped. With processor running, drizzle in oil. Season with salt (in moderation). Toss with cooked penne and roasted vegetables. Serve with chicken.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you