Dairy-free Chicken Pesto Pasta
An easy, flavorful dinner recipe made in just 15-minutes. Made with homemade vegan pesto and gluten-free noodles this creamy chicken pesto pasta is packed with flavor!
Servings 4
Calories 604kcal
Equipment
- Cast iron pan for cooking
- Mini food processor
Ingredients
- 1 cup creamy pesto sauce
- 1 tbs avocado oil
- 2 chicken breasts cooked
- 14 button mushrooms sliced
- 1 garlic minced
- Soba noodles for four
Instructions
- Make the pesto. Combine all ingredients into a powerful blender (like a vitamix) and blend until smooth.
- Boil water and cook noodles according to package directions. Rinse and drain.
- While the water for the noodles is boiling, heat some oil in a pan over medium heat. Toss in the mushrooms and garlic. Sprinkle with a bit of salt and pepper. Cook for 2-3 minutes until just starting to soften.
- Add the chicken to the heat. Lower the temperature slightly and add the pesto sauce to the pan only to warm it (2-3 minutes).
- Assemble your dish. Place noodles into the bowl and top with pesto sauce. Swirl it around to combine it and top with nutritional yeast or vegan parmesan cheese if you'd like.
Video
Notes
- Nutritional info is calculated using store-bought pesto
- To make this recipe a 15-minute meal, the chicken must be cooked ahead of time. Grilled chicken cut up, or roasted, shredded chicken both work for the recipe. Likewise, the flavored chicken will work as well as most flavors will pair nicely with pesto sauce.
- Buckwheat noodles are prone to sticking together- especially in the fridge. So, only make as many as you need for dinner that night. Otherwise, you'll be eating clumps
Nutrition
Calories: 604kcal | Carbohydrates: 49g | Protein: 37g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1158mg | Potassium: 785mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1284IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 3mg