Description

Ever craved a meal that’s light, vibrant, and packed with flavor but doesn’t keep you in the kitchen all night? What if you could whip up tender chicken, zesty arugula pesto, and a colorful pasta salad in under an hour? Chicken With Arugula Pesto is your answer—a quick, healthy dish that combines juicy chicken breasts with a peppery, lemony pesto, served alongside roasted tomatoes and a fresh pasta-green bean salad

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Orecchiette pasta (6 ounces, about 1 1/2 cups): These “little ear” pastas hold the pesto and cheese perfectly. Sub: Penne, fusilli, or gluten-free pasta for dietary needs.
Green beans (1/2 pound, trimmed and cut into pieces): Add crunch and fiber to the pasta salad. Sub: Asparagus, snap peas, or broccoli florets.
Grated Parmesan cheese (1/3 cup): Brings nutty, salty flavor to the pasta and pesto. Sub: Pecorino Romano or nutritional yeast for vegan diets.
Extra-virgin olive oil (2 tablespoons): Adds richness to the pasta and pesto and helps with broiling. Sub: Avocado oil or grapeseed oil.
Lemon zest (1 teaspoon, finely grated): Brightens the pasta salad with a zesty kick. Sub: Lime zest or skip if unavailable.
Baby arugula (3 cups): The peppery base of the pesto, packed with vitamins. Sub: Baby spinach or kale for a milder flavor.
Fresh parsley (1/2 cup, firmly packed): Adds fresh, herby balance to the pesto. Sub: Basil or cilantro for a different twist.
Almonds or hazelnuts (2 tablespoons, toasted): Bring nutty crunch to the pesto. Sub: Pine nuts, walnuts, or sunflower seeds for nut-free.
Lemon juice (1 tablespoon, fresh): Adds tangy brightness to the pesto. Sub: White wine vinegar or lime juice.
Skinless, boneless chicken breasts (4 small, about 1 1/4 pounds): Lean and quick-cooking, perfect for a fast meal. Sub: Chicken thighs (add 1-2 minutes per side) or tofu for vegetarian.
Tomatoes (2 medium, halved): Add juicy, sweet flavor when broiled. Sub: Cherry tomatoes or canned tomatoes, drained.
Whole-wheat breadcrumbs (2 teaspoons): Give the tomatoes a crispy topping. Sub: Regular breadcrumbs, panko, or crushed gluten-free crackers.

These ingredients are easy to find, and many are pantry staples. The mix of lean protein, nutrient-rich veggies, and healthy fats makes this a balanced, wholesome meal.

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Instructions

Ready to start? You’ll need a pot, a food processor, two baking sheets (foil-lined), a wooden spoon, and plastic wrap. Preheat your broiler. These steps are simple, with tips for success.

Cook the pasta and beans: Bring a pot of salted water to a boil. Add 6 ounces orecchiette and cook per package directions (about 8-10 minutes). Add 1/2 pound green beans 3 minutes before the pasta is done. Drain and rinse under cold water. Tip: Rinsing stops cooking and keeps the beans crisp.
Toss the pasta salad: In a bowl, toss the drained pasta and beans with 1/6 cup Parmesan (half of 1/3 cup), 1 tablespoon olive oil, 1 teaspoon lemon zest, and a pinch of salt. Set aside. Tip: Taste and adjust salt—pasta loves seasoning!
Make the pesto: In a food processor, puree 3 cups baby arugula, 1/2 cup parsley, 2 tablespoons toasted almonds or hazelnuts, 1 tablespoon lemon juice, 3 tablespoons water, the remaining 1/6 cup Parmesan, 1 tablespoon olive oil, and salt to taste until smooth. Transfer to a bowl. Tip: Scrape down the sides to blend evenly, and add a bit more water if too thick.
Prep the chicken: Place 4 chicken breasts between two pieces of plastic wrap and pound to 1/2 inch thick using a meat mallet or rolling pin. Transfer to a foil-lined baking sheet and season with salt. Rub 1/4 cup arugula pesto all over the chicken. Tip: Pounding ensures even cooking and tender chicken.
Broil the chicken: Broil the chicken, turning once, until cooked through (165°F internally), 4-5 minutes per side. Tip: Watch closely—broilers can burn fast. Use a meat thermometer to check doneness.
Broil the tomatoes: Arrange 2 halved tomatoes cut-side up on another foil-lined baking sheet. Broil for 2 minutes. Spread each with a bit of pesto and sprinkle with 2 teaspoons whole-wheat breadcrumbs total. Broil until golden, about 1 more minute. Tip: Keep tomatoes close but not touching for even browning.