Originally posted September 22, 2015.

This Pesto Pasta with Roasted Chicken & Peppers is flavorful, fresh and delicious!  It's the perfect weeknight meal!

For years I have been buying pre-made pesto at the grocery store. But sadly, the tiny (and expensive) jars would never last long in my house.  We put pesto on everything! Pesto Turkey Meatballs, Pesto Egg Salad, Grilled Chicken Pesto Wrap, Pesto Zucchini Noodles with Bacon...the list could go on.

The smooth, creamy texture of blended basil with olive oil, cheese and pine nuts is incredibly delicious and addicting. I can't get enough!  Not only does it add a burst of freshness to any dish, but it is a much lighter topping than alfredo or another cream based sauce.

When making this Pesto Pasta with Roasted Chicken & Peppers, I decided I would make a batch of homemade pesto instead of opting for the pricey jar at the store.  Fresh homemade pesto is so simple to make!  Just a few ingredients and you have a delicious classic Italian sauce in less than 5 minutes.  I often make a large batch and freeze small individual containers for future use.  I love being able to pop one out of the freezer whenever I need it.  It's convenient, cheap, and much tastier than store bought.

Don't get me wrong, I still opt for the store bought version when I've have a busy day, or week. What ever version you are in the mood for works perfectly with this pasta.

HOW DO I MAKE HOMEMADE PESTO?

In order to create the homemade pesto start by combining 3 ½ cups of fresh basil, ½ cup of olive oil, ½ cup of pine nuts and ¼ cup Parmesan cheese in a food processor (or small blender).  Blend the ingredients until you have a smooth consistency.

This should create about 1 - 1 ½ cups of pesto, but you will only need ½ cup of pesto for this pasta recipe.

HOW DO I MAKE PESTO PASTA WITH ROASTED CHICKEN & PEPPERS?

Now that you have created the homemade pesto you are ready to start preparing your meal.  Begin by preheating your oven to 375 degrees F.  While the oven is warming up, bring water to a boil in a large pot and cook approximately 10-12 oz. of linguine or spaghetti pasta according to the package directions.  

As the pasta is cooking, slice 1 large chicken breast, 1 red bell pepper and 1 green bell pepper into thin strips.  At this time your oven should be hot and ready to go.  You will place the sliced peppers along with one large chicken breast on a baking sheet. The only thing I top the chicken with is salt/pepper.  Place the peppers and chicken in the oven and cook for approximately 30-35 minutes or until the chicken is fully cooked and peppers become tender.

Once the pasta has finished cooking, drain and toss with ½ cup of pesto. Top the pasta with the roasted chicken & peppers. Then garnish with additional pine nuts and a drizzle of more pesto, if desired.

This Pesto Pasta with Roasted Chicken & Peppers is a delicious, healthy meal your whole family will love.