Whole wheat pasta with chicken and basil pesto is a dish that will help you incorporate more whole grains into your diet. Whole wheat pasta has a nuttier and more intense flavor that pairs nicely with the pesto. The key to this dish is to not rinse the pasta once it has been drained. The residual starch will help the sauce bind to the pasta. For a vegetarian version of this recipe, omit the chicken and add sauteed tempeh instead.
Whole Wheat Pasta with Basil Pesto and Chicken
Ingredients:
1 package (8 ounce) whole wheat angel hair pasta
2-4 teaspoons olive oil
1/2 cup finely chopped onion (I used a Vidalia onion)
1 clove garlic, chopped
2 1/2 cups chopped Roma tomatoes
2 cups boneless chicken breast halves, cooked and cubed
3 tablespoons of basil pesto
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 cup Parmesan cheese
Directions:
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 5 to 8 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Stir in garlic and onions to saute. Add tomatoes, chicken, basil, pesto, salt and pepper. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta. Serve with Parmesan cheese.
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