Chicken and Quinoa Pasta

Chicken and Quinoa Pasta

with Pesto and Asparagus

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Classic basil pesto is at the heart of this incredibly tasty and visually beautiful dish. Originating from Italy, pesto is a creamy paste of fresh basil, crushed garlic, pine nuts, olive oil and cheese customarily crushed using a mortar and pestle. Here, the pesto is easily blended using a food processor and tossed with quinoa pasta. Quinoa, a naturally gluten-free ancient seed, is finely ground to create the foundation for this pasta dish that layers flavor and inviting color with fresh tomatoes and asparagus.

  • Est. Cooking Time: 35 min
  • Allergens: Tree nuts,Milk
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • German Riesling
  • Double IPA

INGREDIENTS:

  • Quinoa Rotelle
  • Red Cherry Tomatoes
  • Garlic Clove
  • Skinless Chicken Breast
  • Asparagus
  • Basil
  • Parmesan Cheese
  • Roasted Pine Nuts

EQUIPMENT YOU'LL NEED:

  • Colander
  • Food Processor
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
  • Ingredients are gluten-free, but not handled in a gluten-free facility