Lemon Pesto Pasta with Charred Shallots
This 30 minute meal is sure to make mom (or dad) the hero of weeknight dinner. Adding low fat sour cream makes this sauce rich and creamy. If sour cream is a flavor your family isn't a fan of, substitute it for ricotta cheese which is milder. Experiment with unique pasta shapes to keep kiddos interested. Roasting the shallots in the oven prior to serving adds a high end, gourmet feel with minimal effort.
Ingredients
- 2 each chicken breasts, sliced into 1 inch by 2 inch strips
- 8 oz hearty pasta such as cavatappi, lumaca rigata, or farfalle
- ¼ cup basil pesto
- ¼ cup lite sour cream or ricotta cheese
- 1 TBSP Italian seasoning
- 3 shallots, cut into four wedges
- 1 lemon, cut into quarters
- salt and pepper to taste
- ¼ cup baby tomatoes, halved, for garnish
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with tin foil.
- Fill a medium pot ⅔ of the way full with salted water and bring to a boil.
- Place shallot wedges on foil-lined baking sheet. Toss shallots in olive oil with salt and pepper. Roast on top rack for 15-18 minutes.
- While shallots are cooking, heat a pan with olive oil over medium high meat. While plan is heating, season chicken breast pieces with salt, pepper, and Italian seasoning.
- Add pasta to boiling water and cook according to package directions until al dente (usually around 7-8 minutes). Reserve ¼ cup pasta water.
- Cook chicken in pan until done, about 6-8 minutes, tossing occasionally. Reduce heat to medium. Add pesto, sour cream, and cooked noodles to pan. Add pasta water, 1 tablespoon at a time until pasta sauce is creamy and coats chicken and noodles easily.
- Squeeze a lemon quarter over pasta and chicken.
- Spoon pasta onto plates and garnish with roasted shallots and sliced baby tomatoes. Serve immediately with extra lemon wedges.