Pesto Pasta with Grilled Chicken & Peas; Oh. Deer.

Summer meets autumn.

We’re still grilling chicken, I have pesto left in the fridge but it’s cool enough to cook pasta.

It’s not the prettiest dish I’ve made this summer. The olive green of the pesto (not freshly made) does not work well with the bright green of the peas.

I wasn’t looking to create an award-winning photo. We just wanted a quick, easy, tasty dinner.

I won.

Click here to Pin Pesto Pasta with Grilled Chicken & Peas

Pesto Pasta with Grilled Chicken & Peas

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Frozen peas and purchased pesto make this an fast, easy dinner for two.

• Author: Kate
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Pasta

Ingredients

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• 2 chicken breasts, boneless, skinless
• Marinade:
• 1 tbs Worcestershire Sauce
• 1 tbs olive oil
• 1 tbs red wine vinegar
• 1 tsp dried basil
• Pasta:
• 1 1/4 cups (4oz, 120gr) pasta, bite-size
• 1 cup (5oz, 150gr) peas, frozen, no sauce
• 4 tbs soft goat cheese
• 2 tbs salad olive oil
• 4 tbs pesto

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Instructions

• Pasta:
• Cook pasta according to package instructions.
• 1 minute before pasta is done add peas and stir.
• When done, drain.
• In serving bowl mix goat cheese and olive oil.
• Add pasta, peas and stir well
• Add pesto and stir well.
• Chicken:
• Mix Worcestershire, vinegar, basil and oil in a small bowl.
• Pour over chicken and allow to marinate while the grill heats.
• Cook chicken, either on barbecue grill or nonstick skillet, 7 – 10 minutes per side, or until done.
• When done, remove, slice, and add to pasta.
• Stir to combine and serve.

Notes

The chicken breasts I use are 12oz (360gr) total weight for 2.
The timing assumes making the pasta and grilling the chicken are done at the same time 😉

Nutrition

• Serving Size: 1/2 recipe
• Calories: 888
• Sugar: 6.4 g
• Sodium: 703.7 mg
• Fat: 47 g
• Saturated Fat: 11.6 g
• Trans Fat: 0.1 g
• Carbohydrates: 57 g
• Fiber: 5.4 g
• Protein: 57.6 g
• Cholesterol: 140.4 mg

Keywords: Grilled Chicken Breasts, Pasta, Pesto

Still thinking salad? Grilled Chicken Pasta Salad

We went for our bike ride on Sunday, as usual.

We were riding down one of the lanes, as usual.

I almost got hit by a deer.

Actually, I was almost hit by 2 flying deer.

Hunting season started last week.

Unlike where I grew up in the U.S. France doesn’t have separate seasons for different prey. In the Midwest there’s duck season and deer season and squirrel season and so on.

Here the hunting season runs from mid September to sometime in January or February for everything: deer, boar, rabbits, birds of all kinds, etc., but only on Wednesdays and Sundays.

We were riding down a very shady part of the road, with woods on both sides.

A deer jumped across the road about 4 feet in front of me.

I stopped pedaling and stared.

Then another deer jumped across the road and my front tire. His sharp little hooves were very close to my face.

Luckily for all concerned there were no more – the deer would not have cleared my head.

Someone would have been hurt.

They were so gorgeous….

I hadn’t heard any shots so I’m guessing the hunters startled them and didn’t have time to get off a shot.

I wished them bonne chance (good luck) and we went our separate ways