By Protein
Grilled Chicken Pumpkin Pesto Pasta Recipe
Ingredients
- 1 ea. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filet
- 3 oz. Mafaldine Pasta
- 2 oz. Pepita Pesto (Sub-Recipe)
- 2 oz. Roasted Kabocha Squash (Sub-Recipe)
- 1 oz. Arugula
Juicy grilled chicken crowns a bed of perfectly ribboned, ruffled mafaldine, tossed in a rich, nutty pepita pesto that whispers harvest season. Roasted kabocha squash adds sweetness, while fresh arugula brings a peppery finish. It’s cozy, comfy and built for fall.
Directions
- Pre-heat convection oven to 350°F. Lay out breast filets on a parchment lined sheet tray in a single layer. Completely cover with foil and cook for 17-21 minutes or until internal temperature reaches at least 140°F. Hold warm for service.
- Cook pasta according to manufacturer's instructions, immediately transfer to a saute pan with a small splash of pasta water.
- Add pesto to the pan and cook down until creamy and sauce coats the noodles. Toss well and plate in the bottom of serving bowl.
- Brush chicken breast with pesto and plate over pasta.
- Plate kabocha wedges tucked in next to pasta. Garnish with arugula and serve warm.
Pepita Pesto
Ingredients
- 1 cu. Pepitas, raw
- 2 cu. Basil, leaves, fresh (lightly packed)
- 2 tsp. Garlic, grated, microplane
- 1/2 cu. Parmesan, cheese, grated
- 1/2 cu. Olive Oil
- 1 tbsp. Lemon Juice
- 1 tsp. Salt
- 1/2 tsp. Pepper
Directions
- Toast the pepitas in a saute pan over medium heat for 3-5 minutes or until toasted and fragrant. Stir frequently.
- Combine all ingredients except the olive oil in a food processor and pulse until coarsely chopped.
- Then, with the processor running slowly, drizzle in the olive oil and continue processing until smooth and creamy. Use immediatley or store cold.
Kabocha Squash, roasted
Ingredients
- 1 ea. Kabocha squash
- 1 tbsp. Olive Oil
- 1/2 tsp. Salt
- 1 tbsp. Honey
- 1 tsp. Apple Cider Vinegar
Directions
- Trim top stem and bottom off of kabocha. Cut in half from top to bottom and then cut into wedges; 8 pieces total.
- Toss with olive oil and salt, lay flat on a sheet tray and roast at 400°F until tender.
- Remove from oven and drizzle with honey and apple cider vinegar. Hold warm for service.
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