Erewhon Pesto Chicken & Gluten-Free Pasta
ErewhonErewhon Pesto Chicken & Gluten-Free Pasta
Ingredients
For the Pesto Chicken
- 1 1/2 pounds Erewhon Organic Chicken Breast Boneless/Skinless Thin Sliced, cut into 1-inch pieces
- 1/2 cup Erewhon Vegan Pesto
- 1 tablespoon Montebello Organic Extra Virgin Olive Oil
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Gluten-Free Pasta
- 12 ounces Jovial Organic Brown Rice Penne Pasta
- as needed water, for boiling pasta
- 1 tablespoon pink Himalayan salt, for pasta water
For the Mix-ins and Garnish
- 1 cup organic cherry tomatoes, halved
- 5 ounces Organic Girl Organic Baby Spinach Salad
- 1/4 cup organic pine nuts, toasted
- 1/4 cup Organic Valley Organic Parmesan Cheese Shreds, freshly grated, plus more for serving
- 1/2 organic lemon, juiced
Instructions
- 1
In a medium bowl, combine the cut Erewhon Organic Chicken Breast with 1/4 cup of Erewhon Vegan Pesto, 1/2 teaspoon of pink Himalayan salt, and 1/4 teaspoon of freshly ground black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil for the pasta. Add 1 tablespoon of pink Himalayan salt to the water. Once boiling, add the Jovial Organic Brown Rice Penne Pasta and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 15 min•🌡️ 212
- 3
While the pasta is cooking, heat 1 tablespoon of Montebello Organic Extra Virgin Olive Oil in a large skillet or pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
⏱️ 7 min
- 4
In the same skillet, add the halved organic cherry tomatoes and sauté for 2-3 minutes until they begin to soften. Stir in the Organic Girl Organic Baby Spinach Salad and cook until wilted, about 1-2 minutes.
⏱️ 5 min
- 5
Add the cooked chicken, drained pasta, remaining 1/4 cup of Erewhon Vegan Pesto, and the reserved 1/2 cup of pasta water to the skillet with the vegetables. Toss everything together until well combined and heated through. Stir in the freshly grated Organic Valley Organic Parmesan Cheese Shreds and the juice of 1/2 organic lemon.
⏱️ 8 min
- 6
Serve immediately, garnished with toasted organic pine nuts and additional Organic Valley Organic Parmesan Cheese Shreds, if desired. Enjoy this nutrient-dense and flavorful Erewhon-inspired meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Pesto Chicken & Gluten-Free Pasta
For the Pesto Chicken
- 1 1/2 pounds Erewhon Organic Chicken Breast Boneless/Skinless Thin Sliced, cut into 1-inch pieces
- 1/2 cup Erewhon Vegan Pesto
- 1 tablespoon Montebello Organic Extra Virgin Olive Oil
- 1/2 teaspoon pink Himalayan salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Gluten-Free Pasta
- 12 ounces Jovial Organic Brown Rice Penne Pasta
- as needed water, for boiling pasta
- 1 tablespoon pink Himalayan salt, for pasta water
For the Mix-ins and Garnish
- 1 cup organic cherry tomatoes, halved
- 5 ounces Organic Girl Organic Baby Spinach Salad
- 1/4 cup organic pine nuts, toasted
- 1/4 cup Organic Valley Organic Parmesan Cheese Shreds, freshly grated, plus more for serving
- 1/2 organic lemon, juiced
Instructions
- 1
In a medium bowl, combine the cut Erewhon Organic Chicken Breast with 1/4 cup of Erewhon Vegan Pesto, 1/2 teaspoon of pink Himalayan salt, and 1/4 teaspoon of freshly ground black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil for the pasta. Add 1 tablespoon of pink Himalayan salt to the water. Once boiling, add the Jovial Organic Brown Rice Penne Pasta and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 15 min•🌡️ 212 - 3
While the pasta is cooking, heat 1 tablespoon of Montebello Organic Extra Virgin Olive Oil in a large skillet or pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
⏱️ 7 min - 4
In the same skillet, add the halved organic cherry tomatoes and sauté for 2-3 minutes until they begin to soften. Stir in the Organic Girl Organic Baby Spinach Salad and cook until wilted, about 1-2 minutes.
⏱️ 5 min - 5
Add the cooked chicken, drained pasta, remaining 1/4 cup of Erewhon Vegan Pesto, and the reserved 1/2 cup of pasta water to the skillet with the vegetables. Toss everything together until well combined and heated through. Stir in the freshly grated Organic Valley Organic Parmesan Cheese Shreds and the juice of 1/2 organic lemon.
⏱️ 8 min - 6
Serve immediately, garnished with toasted organic pine nuts and additional Organic Valley Organic Parmesan Cheese Shreds, if desired. Enjoy this nutrient-dense and flavorful Erewhon-inspired meal!
⏱️ 5 min