Ingredients:

  • 2 cups (60g) fresh basil leaves, packed and dried
  • 1/3 cup (50g) pine nuts
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (120ml) extra-virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) black pepper
  • 1 lb (450g) chicken breast, cut into 1-inch bite-sized pieces
  • 12 oz (340g) whole-grain pasta
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30g) plain Greek yogurt
  • 1/4 cup (60ml) reserved pasta water

Instructions:

  1. Place the basil, toasted pine nuts, garlic, and lemon juice in the food processor. Pulse until coarsely chopped.
  2. While the food processor motor is running, slowly drizzle in the olive oil until the mixture is combined but still has a slight texture. Stir in the Parmesan cheese by hand.
  3. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add chicken pieces in a single layer and sear for 3 minutes without moving. Flip and cook for another 3-4 minutes until fully cooked through, then remove from pan.
  4. Boil the pasta according to package instructions. Reserve 1/4 cup of starchy pasta water before draining.
  5. Return the pasta to the pot over low heat. Stir in the homemade pesto, Greek yogurt, and reserved pasta water until the sauce is velvety and shimmering.
  6. Fold in the seared chicken and serve immediately.