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Read moreBalsamic Pesto Chicken Pasta with Kalamata olives and sun-dried tomatoes
Michelle Rudell
6
15 minutes
30 minutes
Mediterranean
Main Courses
This recipe is quick, easy, very mildly spicy and packed with salty delicious flavour! My pasta of choice is Radiatori from Kaslo Sourdough Pasta (little mini radiator shaped noodles) but you can use whatever pasta you have on hand.
Indulge in the delightful flavours of Balsamic Pesto Chicken Pasta, featuring the tangy richness of Kalamata olives and the sun-kissed sweetness of sun-dried tomatoes. This dish offers a harmonious blend of savory pesto, tender chicken, and al dente pasta, all elevated by the bold notes of balsamic vinegar. A Mediterranean-inspired masterpiece sure to tantalize your taste buds.
Ingredients
¼ cup (60ml) NOOC Spicy Calabrian Pesto Olive Oil
2 tbsp NOOC Traditional Dark Balsamic
1 package (454g) Radiatore pasta (or pasta of your choice)
2 cloves fresh garlic, minced
½ cup kalamata olives, pitted and halved
½ cup sun-dried tomatoes in oil, drained & sliced thinly
½ cup parmesan cheese, roughly grated
2-3 cooked chicken breasts, sliced thin
¼ cup fresh basil, minced (optional but adds a nice hint of freshness)
Salt & Pepper to taste
Directions
Get your water boiling and cook pasta according to package directions.
Heat 1 tbsp Spicy Calabrian Pesto Olive Oil in a large pan over med-high heat
Add minced garlic and cook, stirring constantly for 1 minute (until fragrant but DO NOT brown!)
Reduce heat to medium and add the sliced chicken, sun-dried tomatoes, Kalamata olives and 18 yr aged Traditional Balsamic. (If chicken is cold, toss until it is heated through).
Drain pasta and put back into the pot you cooked it in.
Add the chicken mixture, the rest of the Spicy Calabrian Pesto Olive Oil, parmesan cheese and salt & pepper to taste. Toss well!
Top with fresh basil, chili flakes, and more parmesan if desired!
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