Basil and Goat Cheese Pesto Pasta with Tomatoes and Chicken
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 2
  • 2 cups fresh basil
  • ¼ cup pine nuts
  • ⅔ cup of good olive oil
  • ½ cup parmesan or romano cheese (I used a mix of the two)
  • 3 ounces goat cheese
  • 2 garlic cloves, roughly chopped
  • pinch of salt
  • pinch of pepper
Other ingredients
  • 1 cup grape tomatoes (or more if you like)
  • 1 large or two small chicken breasts, seasoned with salt, pepper, and balsamic vinegar
  • spaghetti or linguine (I used whole wheat)
  • Lemon wedge
  1. To make the pesto add all of the ingredients to a food processor except for the olive oil. Pulse until finely chopped and a paste forms, should happen quickly. With the food processor on, slowly drizzle the olive oil in until pesto forms. Stop to taste for salt and pepper, add more as needed ,and pulse a few more times then set aside.
  2. Cook linguine or spaghetti al dente according to package directions. Make sure to salt the water before adding the pasta, use about 1 tablespoon of salt.
  3. Cook the chicken in a saute pan or skillet until no longer pink, about 3 minutes per side at medium-high heat for thinly sliced chicken breasts. I like to cut thicker chicken breasts in half so I get two thin slices. It cooks up better.
  4. Once pasta is done cooking, drain, and add it back into the pot it was boiled in. Add the grape tomatoes and pesto, and gently toss. Top each plate with chicken breast and a lemon wedge.
Recipe by Stuck On Sweet at