Chicken Pesto Pasta (Quick Pantry Dinner)

Ingredients

• 12 ounces dried pasta
• Kosher salt
• 1 pound boneless, skinless chicken breasts ((about 2 medium breast halves) sliced into 1 1/2-inch chunks)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons grated fresh garlic
• 1/4-1/2 teaspoon crushed red pepper (to taste)
• 1/2 cup basil pesto sauce
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped nuts (such as pistachios, pine nuts, walnuts or almonds, preferably unsalted)

Instructions

1. 1

   Bring large pot of water to a boil. Salt the water generously (about 1 tablespoon kosher salt or 2 teaspoons table salt per quart). Add the pasta and cook until al dente. Reserve about ½ cup of the cooking water before draining the pasta.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken and ½ teaspoon salt. Cook until it’s cooked through no longer pink, 5-7 minutes, stirring occasionally.

3. 3

   Add the garlic and red pepper to the pan, cooking just until the garlic smells good, about 30 seconds. Stir in the pesto and ¼ cup of the pasta water.

4. 4

   Adjust the heat to low and add the cooked pasta and cheese to the pan, stirring to combine. If the sauce looks too thick, drizzle in a bit more pasta water to reach your desired consistency.

5. 5

   Transfer the pasta to a serving bowl. Serve hot, with the nuts sprinkled over, and additional grated cheese alongside.