One Pot Pesto Dinner
This one-pot pesto checks every box when it comes to the perfect family dinner.
Protein and veggies? Lots of both. Simple recipe? You bet. Easy cleanup? It’s just one pot!
Plus, you know the fresh Italian flavor is going to be a definite crowd-pleaser. Not only is pesto one of our favorite herbaceous sauces, but using chicken flavored bouillon cubes adds a depth of flavor that really takes it up a notch.
Pro tip: Bring the leftovers to work in a Tupperware and it’ll be just as delicious the next day cold.
Recipe courtesy of our partner, BOU.
INGREDIENTS
- 2 quarts water
- 2 BOU Chicken Flavored Bouillon Cubes
- 22 oz cheese tortellini, uncooked
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- Salt
- Pepper
- 2/3 cup pesto
- Freshly squeezed juice of 1 lemon
- 2/3 cup parmesan cheese
- Sunflower seeds to garnish
- Fresh basil to garnish
DIRECTIONS
- In a large pot, bring water and BOU chicken-flavored Bouillon Cubes to a boil over high heat.
- Once boiling, add in cheese tortellini and cook for about 4 minutes, stirring often.
- Drain, reserving one cup of pasta water, and set tortellini aside.
- Return pot to stove and lower heat to medium-low. Add olive oil, chicken, and garlic to the pot. Toss continuously, cooking chicken just until it turns white.
- Add tortellini back in, along with pesto, 1 cup of reserved pasta water, and lemon juice. Stir until the sauce has thickened and the chicken and pasta are fully cooked.
- Turn heat off, and add in parmesan. Mix well.
- Spoon pasta into bowls and top with sunflower seeds and fresh basil.
WHY WE LOVE THIS RECIPE
It’s got sophisticated ingredients like sunflower seeds and fresh pesto but it’s a totally easy dinner to whip up. The chicken and cheese provide protein, while pesto is filled with antioxidant-rich ingredients like garlic and basil. You can make your own, or buy a fresh version at the market for an even faster meal.