Thursday, December 10, 2015

Pesto Pasta Bake With Feta & Grilled Chicken | A Recipe




Today I'm sharing a family favorite recipe that I have probably made about a hundred times in my adult life.  Back when I first got married, I whipped this dish up in a pinch and it has been one of my go-to meals for entertaining.  

Last weekend, I made it for my entire family and they loved it as much as I do!  Because our family is so large, I doubled the recipe and it came out just as good.  


Here's what you'll need for this recipe.

Pesto Pasta Bake With Feta & Grilled Chicken
2-3 large chicken breasts, sauteed and sliced or chopped (can add more as desired)
1 box of penne
12 ounces crumbled feta cheese
7 ounces of basil pesto (can be store bought, but I make my own because of a nut allergy in the family)
salt and pepper, to taste

Prep time:  1  hour (30 minutes if using store-bought pesto)
Bake time:  20 minutes


Basil Pesto
1 large bunch of fresh basil, de-stemmed and coarsely chopped
3 garlic cloves, chopped
1/2 cup shredded parmesan cheese (the real stuff - imitation will not work in this recipe)
1/2 lemon, juiced
1/2 cup extra virgin olive oil (start with half of this and add more as needed)
salt and pepper, to taste

Chop your basil and garlic.  Add to food processor.  Add parmesan cheese.  Roll the lemon under your palm to soften a big and cut in half.  Squeeze lemon over the processor bowl, being careful to catch any seeds.

At this point, I made a round or two of the food processor bowl with freshly ground pepper and kosher salt. Add 1/4 cup of extra virgin olive oil, then put the lid on the food processor and pulse until the texture becomes a paste, gradually adding more as needed until your pesto is a wet paste. You might need a spatula to scrape the sides of the bowl several times as you pulse.  Set aside.


Season your chicken breasts well and saute in large pan until cooked completely, usually about ten minutes on each side.  While your chicken is working, cook your pasta in a large stock pot of salted water according to package directions, usually about 8-10 minutes until al dente.


Slice or chop (to your preference) your cooked chicken and strain your pasta.  Return pasta to the stock pot and add your pesto, the chopped chicken and the feta cheese and mix to combine.  Pour the pasta in a 13x9 inch baking dish and top with a handful of parmesan (or mozzarella) cheese and bake for 20 minutes at 350° until the cheese is all melted and gooey.


We love serving this main course with a big crusty loaf of garlic bread and a side salad.  Hope you enjoy this meal as much as my family does!!

If you try this recipe for yourself, tag me in a photo of it on Instagram using the hashtag #ASGcooks and let me know what you think of the recipe!

The post Pesto Pasta Bake With Feta & Grilled Chicken | A Recipe first appeared on A Simpler Grace.  If you enjoyed this article, please feel free to share it with your friends!

8 comments:

  1. This looks super delicious! Thank you for sharing this recipe!

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  2. It is SO yummy! Thanks for stopping by Chrissy! :)

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  3. Omg, this looks so delicious.
    xoxo, Jenny
    xoxo, Jenny

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  4. This sounds seriously delicious! Pinning it!

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  5. Yum! This looks like a recipe the whole family will actually eat!

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  6. Jenny, it IS delicious, if I do say so, myself. Thanks for coming by to check out the recipe!

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  7. Branson, you'll have to let me know what you think if you try it! Thanks for stopping by and for pinning! :)

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  8. Brittany, this is such a good family-style recipe and you really can tweak it to your family's taste. Add more chicken if you want it, less cheese if it's too much. It's a very family-friendly recipe. Thanks for coming by today!

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