Vegetarian Chicken Pesto
Elevate your weeknight dinner routine with this delectable Vegetarian Chicken Pesto recipe, a mouthwatering twist on the beloved classic. This dish features tender vegetarian chicken strips, perfectly al dente pasta, and a luscious homemade pesto sauce bursting with the bright flavors of fresh basil, garlic, and a hint of lemon. Nutty pine nuts and rich Parmesan cheese add depth, while juicy cherry tomatoes and vibrant spinach bring color and freshness to every bite. Ready in just 40 minutes, this vegetarian-friendly meal is as quick as it is satisfying, making it an ideal choice for busy evenings. Garnish with extra Parmesan for a finishing touch, and get ready to savor a plate of irresistible comfort food. Perfect for pasta lovers seeking a plant-based alternative, this recipe is sure to become a family favorite!
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Ingredients
- 300 grams Vegetarian chicken strips
- 250 grams Pasta (penne or fusilli)
- 50 grams Fresh basil leaves
- 50 grams Pine nuts
- 2 units Garlic cloves
- 100 ml Extra virgin olive oil
- 40 grams Parmesan cheese, grated
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 150 grams Cherry tomatoes, halved
- 1 tablespoon Olive oil
- 100 grams Fresh spinach leaves
Directions
Step 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 2
In a food processor, combine the basil leaves, pine nuts, garlic cloves, olive oil, grated Parmesan cheese, lemon juice, salt, and black pepper. Pulse until smooth and set aside the pesto sauce.
Step 3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the vegetarian chicken strips and sauté for 5-7 minutes, or until they are lightly browned and heated through.
Step 4
Add the halved cherry tomatoes to the skillet with the vegetarian chicken strips. Cook for an additional 2-3 minutes until the tomatoes begin to soften.
Step 5
Reduce the heat to low, stir in the fresh spinach leaves, and cook for about 2 minutes until the spinach wilts slightly.
Step 6
Add the cooked pasta to the skillet and pour the prepared pesto sauce over the top. Toss everything together until the pasta is evenly coated with pesto.
Step 7
Serve immediately with additional grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1078.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2499.4 |
| Total Fat 180.9g | 0% |
| Saturated Fat 29.5g | 0% |
| Polyunsaturated Fat 18.4g | |
| Cholesterol 40mg | 0% |
| Sodium 3152.4mg | 0% |
| Total Carbohydrate 143.7g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 12.2g | |
| Protein 104.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 824.4mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 2467.2mg | 0% |
Source of Calories