Mediterranean chicken with Italian pesto blend

Mediterranean Chicken with Italian Pesto Blend


12 oz Italian Pesto Blend pasta (cooked, drained, & cooled)

1c sliced green onion

1 roasted red pepper, peeled & chopped

½ c chicken broth

3 T balsamic vinegar

1-2 T butter

2 lb chicken breast, cut into chunks

1 clove garlic, crushed

2 T parsley

Pinch oregano

Pinch basil

¼ c parmesan cheese

1 T sun-dried tomato, finely chopped

Pepper, to taste

4-6 oz feta cheese


Sauté onion & garlic in butter and then add chicken & cook till done. While chicken is cooking, prepare dressing by combining broth & balsamic vinegar; set aside. Add basil, oregano, parsley, & pepper to chicken. If the pan dries, add more butter (you can also use oil or wine). Add peppers and sun-dried tomatoes; cook till warm. In a large bowl combine pasta, chicken, dressing and feta; sprinkle parmesan on top and serve. Serves 4-6.


This dish is delicious served hot or cold and makes great left-overs.

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