Anti Inflammatory Pesto Chicken Pasta

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the pasta

12 oz gluten free pasta (penne or fusilli)
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1 tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup pine nuts
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
3 tbsp garlic-infused oil
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tbsp garlic-infused oil
½ tsp salt
¼ tsp black pepper
1 cup cherry tomatoes, halved
¼ cup reserved pasta cooking water

For serving

2 tbsp fresh basil leaves, torn (optional)
2 tbsp finely grated parmesan cheese (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Bring a large pot of well-salted water to a boil. Add the gluten free pasta and cook according to package directions until tender with a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander and set aside.
2
While the water heats, toast the pine nuts in a dry 12-inch skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to the food processor immediately and let the skillet cool slightly.

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