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Sun-Dried Tomato Pesto Pasta

Sun-Dried Tomato Pesto Pasta

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4.23000 from 9 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 People
Calories: 857kcal
Author: Chef Jack Ovens

Ingredients
 

Chicken & Pasta

  • 2 tsp (10ml) - Olive Oil
  • 750g (1.65lbs) - Chicken Thigh, Boneless & Skinless
  • 1 tsp (2.5g) - Onion Powder
  • 1 tsp (2.5g) - Garlic Powder
  • 1 tsp (2.5g) - Sweet Paprika
  • 600g (1.32lbs) - Pasta Of Choice (I Used Fusilli)
  • Sea Salt Flakes To Taste
  • Cracked Black Pepper To Taste

Sun-Dried Tomato Pesto

  • 200g (7.05oz) - Sun Dried Tomatoes (Oil Drained)
  • 20g (0.7oz) - Basil Leaves
  • 10g (0.35oz) - Parmesan Cheese, Freshly Grated
  • 40g (1.41oz) - Pine Nuts, Lightly Toasted
  • ⅔ Cup (150ml) - Sun Dried Tomato Oil (The Oil The Tomatoes Come In)
  • Seasoning To Taste

Garnish

  • Parmesan Cheese, Freshly Grated
  • Basil Leaves
  • Lemon Wedge
  • Cracked Black Pepper

Instructions

  • Preheat oven to 190°c - 375°f. Line a baking tray with parchment paper.
  • Bring a large saucepan of salted water to a boil. Cook the pasta of your choice as per the packet instructions. Remove and drain.
  • In a bowl, add the chicken thigh, onion and garlic powder, sweet paprika, olive oil, and seasoning to taste. Mix well and lay on the prepared baking tray. Bake in the preheated oven for 16 minutes. Remove and rest the chicken for 5 minutes before slicing it into strips.
  • Lightly toast the pinenuts in a pan over medium heat until lightly golden brown. Remove and set aside.
  • Add all the sun-dried tomato pesto ingredients to a blender and blend to a coarse paste. Check seasoning levels and consistency adjusting with oil to loosen it slightly (it needs to be quite thick but still pourable).
  • In a large mixing bowl, add all of the ingredients together, mix well until all the pasta and chicken are coated in the pesto, and check the seasoning again.
  • Portion into 5 meal prep containers, and garnish with lemon wedges, basil leaves, cracked black pepper, and parmesan cheese. Let it cool slightly and store in the fridge for up to 5 days and in the freezer for up to 4 months. Dig in.

Nutrition Guide

Nutrition Facts
Sun-Dried Tomato Pesto Pasta
Serving Size
 
400 g
Amount per Serving
Calories
857
% Daily Value*
Fat
 
52.3
g
80
%
Saturated Fat
 
8.8
g
55
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
11
g
Cholesterol
 
223
mg
74
%
Sodium
 
197
mg
9
%
Potassium
 
1816
mg
52
%
Carbohydrates
 
69.9
g
23
%
Fiber
 
1.1
g
5
%
Sugar
 
1.7
g
2
%
Protein
 
59.6
g
119
%
Vitamin A
 
1413
IU
28
%
Vitamin C
 
72
mg
87
%
Calcium
 
101
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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