Servings: 4 Active Time 40 mins Total Time 40 mins
Ingredients
- 4 4-oz. chicken breast cutlets
- 1 teaspoon kosher salt, divided, plus more for pasta water
- 1/4 cup store-bought or homemade pesto
- 3 tablespoons plus 2 tsp. extra-virgin olive oil, divided
- 2 tomatoes, cored and cut into 1-in. pieces
- 1 small garlic clove, grated (optional)
- 10 ounces fusilli or rotini pasta
- 1/4 cup pitted kalamata olives and Parmesan cheese (optional)
- 4 fresh basil leaves, torn
Make It
Make it
1. Place chicken on a cutting board; sprinkle both sides evenly with 1/2 tsp. salt. Spread pesto evenly on 1 side of each cutlet (1 Tbs. each). Starting with the narrowest end, roll up each cutlet and secure using 2 wooden picks, pushing them all the way through the rolled-up chicken.
2. Heat 2 tsp. oil in a large skillet over medium-high until oil shimmers. Add chicken rolls; cook, turning occasionally and moving wooden picks in chicken as needed, until browned on all sides, about 15 minutes total.
3. Reduce heat to medium-low; cover and cook until a thermometer inserted into thickest portion of chicken registers 165 degrees F, about 10 minutes. Transfer chicken rolls to a cutting board; let rest 5 minutes. Remove wooden picks. Slice each roll crosswise into 5 pieces.
4. While chicken cooks, bring a large pot of salted water to a boil over high. Stir together tomatoes, garlic (if using), and remaining 1/2 tsp. salt and 3 Tbs. oil in a large bowl until combined. Cook pasta according to package directions, stirring occasionally. Drain pasta, and add to tomato mixture in bowl; toss to coat. Stir in olives and top with cheese, if using.
5. Add basil to pasta mixture, and toss to combine. Serve pasta alongside chicken, or toss chicken and pasta together.
Nutrition Facts
Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 597, Fat, total (g): 24, sat. fat (g): 4, carb. (g): 58, fiber (g): 4, sugar (g): 6, pro. (g): 38, sodium (mg): 635, calcium (mg): 81, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.
