Chicken pesto pasta is a great seed oil free meal to have at home. It's also an easy meal prep food.
The secret to this dish lies in our seed oil free pesto recipe. You don't have to make your own seed oil free pesto for this recipe to be good, but it really takes it to the next level.
1 lb chicken
1 tbsp avocado oil or beef tallow
1 cup seed oil free pesto
a little bit of salt
your favorite pasta
bonus: cherry tomatoes
bonus: parmesan cheese
Cut your chicken into small chunks or thin strips. Make sure the pieces are all roughly the same size. Make sure your other ingredients are nearby.
Bring a pot full of water to a boil. Add your favorite pasta and stir occasionally. You may need to turn the heat down to prevent it from boiling over.
While your pasta is boiling, you can cook your chicken.
Put some avocado oil or beef tallow in a pan on medium heat. Once the pan is hot, add the chicken. Add some salt on top of the chicken.
When you notice the edges of the chicken beginning to turn white, flip the chicken.
After you've flipped the chicken, add the tomatoes and pesto to the pan. Stir everything together and let it cook down for a few minutes.
The tomatoes should be soft enough to squish with a spatula or fork, but you can also leave them whole.
Cut open a piece of chicken to make sure it's cooked thoroughly. It should be white throughout with no pink. If you have a kitchen thermometer, make sure the chicken is cooked to at least 165°F.
We highly recommend an instant read digital thermometer instead of a standard thermometer that take much longer to read an accurate temperature.
Grate some parmesan cheese on top of your seed oil free chicken pesto pasta. We recommend a Parmigiano-Reggiano cheese.
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