Scallion-Garlic Chicken Pesto Pasta

Steps

How to make it

Prep 9 min · Cook 16 min

1. Cut the chicken into strips; season with salt and pepper. Cook the pasta until al dente; reserve ½ cup pasta water.
2. Blend scallion greens, minced garlic, 1.5 Tbsp olive oil, and cheese powder into a paste—or chop very fine and mix.
3. Heat the remaining oil in a skillet and cook the chicken through. Add pasta, pesto paste, and a splash of pasta water; toss until coated.

Tips & storage

Make it easier

• After the chicken is done, lower heat and toss the pasta quickly so the meat does not dry out.

Refrigerate up to 1 day; add a little water or oil when reheating.

Substitutions

Optional add-ins