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Pesto Chicken Pasta
with Brussels Sprouts & Lemon Ricotta
25 MIN
2 Servings
From the Test Kitchen
This easy pasta—featuring tender seared chicken and roasted brussels sprouts and onion—gets a boost of bright flavor from our herbaceous basil pesto, plus a dollop of creamy lemon ricotta served on top.
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NutritionPER SERVING
-
Calories840 Cals (est.)
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
4 oz Brussels Sprouts
-
1 Red Onion
-
1 Meyer Lemon
-
⅓ cup Basil Pesto
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¼ tsp Crushed Red Pepper Flakes
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½ cup Part-Skim Ricotta Cheese
-
6 oz Lumaca Rigata Pasta
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the lemon ricotta:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper.
2
Roast the vegetables:
Place the quartered brussels sprouts and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients & make the lemon ricotta:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper.
2
Roast the vegetables:
Place the quartered brussels sprouts and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs