Easy for Entertaining
Chicken Pesto Linguine
Marinated Veggie Salad
Ingredients
- 1 (16-oz) box linguine
- 1 lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 1 (10-oz) pkg grape tomatoes
- 1 (6.5-oz) jar basil pesto
- ¼ to ½ tsp crushed red pepper
Instructions
- Cook pasta according to package directions.
- Meanwhile, cut chicken into bite-size pieces; lightly sprinkle with salt and pepper.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Add chicken; sauté 7 to 10 minutes or until lightly browned and done. Remove chicken from skillet.
- Add remaining 1 Tbsp oil and tomatoes to hot drippings in skillet, and cook 6 to 7 minutes or until tomatoes begin to soften and burst. Return chicken to skillet; stir in pesto and crushed red pepper; cook 2 minutes or until thoroughly heated, stirring often.
- Toss together with hot pasta.
Side Dish Ingredients
- 1 green bell pepper, chopped
- 1 cucumber, chopped
- ½ cup balsamic dressing
- 1 head leaf lettuce, chopped
Side Dish Instructions
- Toss together pepper, cucumber, and salad dressing; let stand 30 minutes.
- Add lettuce, tossing to coat; serve immediately.
Budget Friendly Meal Plan
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