Pesto Chicken Pasta
Fresh homemade basil pesto tossed with pasta and sliced grilled chicken. A fast, high-carb recovery dinner that reloads glycogen stores while the chicken delivers lean protein for muscle repair. The basil and olive oil bring anti-inflammatory fats and the lemon aids iron absorption from the greens.
Instructions
Cook the pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook for 5-6 minutes per side until golden and cooked through. Rest for 3 minutes, then slice.
Blend the basil, pine nuts, garlic, olive oil, parmesan, lemon juice, and salt in a food processor until smooth but still slightly textured.
Toss the hot drained pasta with the pesto, adding reserved pasta water a splash at a time until it coats everything and feels silky.
Top with the sliced chicken, halved cherry tomatoes, shaved parmesan, and fresh basil.
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