Chicken and Tarragon (or Basil) Pesto Pasta

From Working Mother

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This is one of our oft-repeated favorites. We have yet to find a large bunch of tarragon so haven't tried it that way. It's fantastic with the basil!

10 oz (3 cups) dried penne pasta
1/2 cup olive oil
10 ounces sliced cooked chicken breast
1/4 cup pine nuts
1 cup freshly grated Parmesan cheese
1 large bunch fresh tarragon or basil, leaves stripped from stems
Grated zest and juice of 1 lemon
1 clove garlic
4 ounces (1 large bunch) arugula or other leafy greens


  1. Cook pasta, drain & rinse under cold water, drain again thoroughly. Transfer to large bowl and toss with 1/4 cup of the oil. Add chicken and toss again.
  2. Toast pine nuts in dry skill ed over medium heat until lightly browned and fragrant.
  3. Place toasted nuts, parmesan, tarragon or basil, lemon zest and juice, garlice, and remaining 1/4 cup oil. Process until smooth.
  4. Add pesto to pasta and chicken, season with salt & pepper to taste and toss well.
  5. Eat now, or refrigerate up to 5 days. Serve warm or chilled, on top of arugula.