Easy Dairy-Free Basil Pesto Chicken Pasta
Delicious, creamy dairy-free pesto pasta with tender flavorful chicken. This quick and easy basil pesto pasta is ready in 30 minutes! A great main or meal for the family made with simple ingredients!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 skinless boneless chicken thighs (thinly sliced)
- 2 small zucchinis (thinly sliced into 1/4-inch pieces)
- 1/2 lb pasta (like rotini, fusilli or rigatoni)
- 2 cloves garlic (minced)
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh basil leaves (packed)
- 1/4 cup extra virgin olive oil
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/2 tsp salt
Instructions
- 1
Season sliced chicken thighs with salt and black pepper and set aside.
- 2
In a blender or food processor, blend pesto sauce ingredients until smooth and set aside.
- 3
Boil pasta until al dente according to package instructions. Near the end of the cooking process, reserve 1/3 cup hot pasta water and set aside. Strain pasta in a colander.
- 4
In large skillet set on medium high heat, sauté minced garlic in olive oil until fragrant. Stir fry chicken for 5 minutes. Then add in zucchini and cook until zucchini has softened.
- 5
Mix in the pesto sauce and pasta water with the chicken and zucchini to create the pasta sauce.
- 6
Toss in pasta into the sauce to combine. Serve hot and enjoy!