High Fructose Corn Syrup Free Pesto Chicken Pasta

Total time40 min

Prep time15 min

Cook time25 min

High Fructose Corn Syrup Free Pesto Chicken Pasta

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pasta

12 oz gluten free pasta (penne or fusilli)
Barilla Gluten Free Spaghetti Pasta 12 oz Barilla Gluten Free Penne Pasta, 12 oz Tinkyada Pasta Joy Ready Brown Rice Pasta Organic Spirals Bag - 12 Oz Tinkyada Pasta Joy Ready Brown Rice Pasta Organic Penne Bag - 12 Oz Schar Bonta d Italia Pasta Gluten-Free Spaghetti Box - 12 Oz
See all
1 tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup pine nuts
½ cup finely grated parmesan cheese
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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!