Grilled Chicken Pesto Pasta is absolutely one of my favorite summer recipes. Anything pesto makes me think of summer because we grow basil every summer and it’s my favorite thing to grow. I use it for so many things and eventually have so much that I make and freeze and ton of pesto for the rest of the year. What recipe reminds you of summer?
The other thing I love about this recipe is Brett’s grilled chicken thighs. It’s so flavorful and makes any recipe better! We love any reason to grill out, especially in the summer, so bust out your grills and tongs, and lets go!
Cooking with fresh ingredients make any meal better. While we know that’s not always possible with the hectic days of summer camps, games, and vacations. Here are a few ideas to help with your gardening and meal prep.
Basil Prep for Grilled Chicken Pesto
Katie has these garden beds that are great for keeping unwanted visitors from taking over your garden! Vego Garden have a lot of different options for any backyard, patio, or balcony. Growing basil is a must every season!
Now after basil has grown, here is our recipe for pesto. Make a big batch, place in ice cube trays and freeze so you have summer time flavor all year round!
Store bought pesto works for this recipe too! The Kirkland Pesto is super tasty and comes in a large jar that is great to utilize for other meals or just with a bowl of delicious noodles!
This recipe calls for broccoli and asparagus, but choose your favorite vegetables or if you need to use some veggies from your garden, toss them in!
Grill Prep for Chicken
For this recipe we us boneless, skinless chicken thighs, but again, use what you love best! Marinate with avocado oil, salt, pepper, and garlic powder.
Grill should be set to medium to high heat and add chicken, flipping every 2-3 minutes until done. Internal temperature should be about 170-180 degrees.
To continue the summer theme, pair the dinner with our Strawberry Shortcake or Key Lime Pie both can be made gluten free! Now turn on DJ Jazzy Jeff & The Fresh Prince’s Summertime and enjoy!
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Summer, summer, summertime
Time to sit back and unwind
Grilled Chicken Pesto Pasta
Ingredients
- 1 pkg grilled chicken thighs
- 3 cups chopped veggies I used broccoli and asparagus
- 2 Tbsp avocado oil
- 2 tsp chopped garlic
- 1/4 cup water
- 1 box your favorite pasta I love Jovial Foods gluten free pasta
- 3-4 Tbsp your favorite pesto
- 1/2 cup shredded parmesan
Instructions
- Start by prepping the chicken with salt, pepper and garlic
- Grill 3-4 on both sides
- Add your chopped veggies to a hot pan with the avocado oil and garlic
- Sautee for a few minutes and then turn heat to medium
- Add 1/4 cup water and cover to let them steam
- Boil a pot of water and cook pasta according to box directions
- Drain and rinse pasta once cooked and then add to softened veggies
- Add the pesto and chopped chicken and mix to combine
- Top with parmesan and enjoy!
