Description
A vibrant and healthy Chicken & Vegetable Penne tossed in a fresh homemade parsley-walnut pesto. This recipe features tender roasted zucchini and bell peppers combined with juicy cherry tomatoes and shredded chicken, all mixed with al dente penne pasta. The parsley-walnut pesto adds a flavorful, zesty finish making it a perfect meal for a wholesome dinner or lunch.
Ingredients
Scale
Pasta and Vegetable Ingredients
- 12 oz penne pasta, cooked according to package directions
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked chicken, shredded or diced
Parsley-Walnut Pesto Ingredients
- 2 cups fresh parsley leaves
- ½ cup walnuts, toasted
- 1 clove garlic, minced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven and prepare vegetables: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Roast vegetables: Spread the sliced zucchini and diced bell pepper on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes, or until vegetables are tender and lightly browned, adding a caramelized flavor.
- Cook pasta: While vegetables are roasting, bring a large pot of salted water to a boil and cook the penne pasta following the package instructions until al dente. Drain the pasta and set aside to keep warm.
- Make parsley-walnut pesto: In a food processor, combine fresh parsley leaves, toasted walnuts, minced garlic, olive oil, lemon juice, salt, and black pepper. Pulse until you achieve a smooth, well-blended pesto. If you like, add grated Parmesan cheese and pulse again briefly to combine evenly for added richness and flavor.
- Combine all ingredients: In a large mixing bowl, add the cooked pasta, shredded or diced chicken, roasted vegetables, and halved cherry tomatoes. Pour over the parsley-walnut pesto and toss thoroughly until everything is evenly coated with the flavorful sauce.
- Serve: Dish the pasta onto plates and garnish with extra Parmesan cheese if desired. Serve warm to enjoy the fresh and roasted flavors blended into this hearty dish.
Notes
- Toast the walnuts before adding them to the pesto to enhance their flavor and crunch.
- For a vegetarian version, omit the chicken and add more vegetables or a plant-based protein.
- If you prefer a nut-free pesto, substitute walnuts with sunflower seeds or pumpkin seeds.
- Parmesan cheese in the pesto is optional; you can omit it for a dairy-free option.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Use freshly squeezed lemon juice for the best bright flavor in the pesto.
