Enjoy this classic pesto pasta recipe with basil pesto, tomatoes and chicken or use it as a template to create your own version. So quick and easy. For assembly tips read full article.
Cook pasta according to package directions until al dente.
Slice chicken into bite size pieces and saute in canola oil until cooked through, 5 minutes.
Drain pasta reserving about 1 cup of cooking water.
Pour pasta in large serving bowl, top with pesto and 1/4 cup of pasta water. Mix well adding more pasta water as needed to create a nice glossy sauce and distribute the pesto all over.
Toss in chicken and tomatoes.
Taste and adjust seasoning.
Serve immediately on warmed plates and top with extra Parmesan cheese.
Notes
Variations:
omit chicken or replace with walnuts
choose whatever type of pesto you prefer
use salt and pepper, hot pepper flakes, Italian seasoning instead of steak seasoning
replace pasta with spiralized veggie noodles
use whatever kind of cheese you prefer
add greens like spinach or kale for extra goodness