| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 6 ounces orecchiette (about 1 1/2 cups)
- 1/2 pound green beans, trimmed and cut into pieces
- 1/3 cup grated parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 3 cups baby arugula
- 1/2 cup firmly packed fresh parsley
- 2 tablespoons almonds or hazelnuts, toasted
- 1 tablespoon fresh lemon juice
- 4 small skinless, boneless chicken breasts (about 1 1/4 pounds)
- 2 medium tomatoes, halved
- 2 teaspoons whole-wheat breadcrumbs
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
- Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
- Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
- Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.
Nutrition Facts
| Calories | 491 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 96 milligrams |
| Sodium | 737 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 5 grams |
| Protein | 44 grams |
Reviews
My suggestion is to take a bite of the chicken and tomato at the same time. Mmmmhmm!
Boring! I didn’t think this recipe had near the flavor or taste the previous 2 reviews gave. I did skip the tomatoes, so maybe that was the difference…but overall I would not make this again. It earned 2 stars because it was easy to make.
Spectacular recipe! I’m not a big fan of broiled tomatoes, so I substituted another veggie. The green beans and pasta combo is really delicious, and the pesto is some of the best I have tasted. This was a big hit with my finicky family.
Recipe tasted even better than I thought! I ran out of olive oil so I had to use a smidge of butter with the pasta and green beans. I also had to broil the chicken a few minutes longer or maybe I didn’t pound the breasts thin enough. Excellent recipe and I would make this again!