Easy Dairy-Free Basil Pesto Chicken Pasta
Delicious, creamy dairy-free pesto pasta with tender flavorful chicken. This quick and easy basil pesto pasta is ready in 30 minutes! A great main or meal for the family made with simple ingredients!
Ingredients
- 4 skinless boneless chicken thighs thinly sliced
- 2 small zucchinis thinly sliced into ¼-inch pieces
- ½ lb pasta like rotini, fusilli or rigatoni
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pesto Sauce
- 1 cup fresh basil leaves packed
- ¼ cup extra virgin olive oil
- ½ cup raw cashews
- ¼ cup nutritional yeast
- 2 cloves garlic
- ½ teaspoon salt
Instructions
- Season sliced chicken thighs with salt and black pepper and set aside.
- In a blender or food processor, blend pesto sauce ingredients until smooth and set aside.
- Boil pasta until al dente according to package instructions. Near the end of the cooking process, reserve ⅓ cup hot pasta water and set aside. Strain pasta in a colander.
- In large skillet set on medium high heat, sauté minced garlic in olive oil until fragrant. Stir fry chicken for 5 minutes. Then add in zucchini and cook until zucchini has softened.
- Mix in the pesto sauce and pasta water with the chicken and zucchini to create the pasta sauce.
- Toss in pasta into the sauce to combine. Serve hot and enjoy!
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Nutrition
Calories: 834kcal | Carbohydrates: 24g | Protein: 56g | Fat: 59g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1917mg | Potassium: 1590mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1425IU | Vitamin C: 33mg | Calcium: 102mg | Iron: 7mg