Summer’s Bounty Penne with Pesto and Blackened Chicken

This quick and easy meal was inspired by the bounty of sweet cherry tomatoes and incredibly fragrant lemon basil growing in our garden. Paired with fresh squash and zucchini from my parents’ garden, this one was a hit with the family! A healthy, garden-to-table weeknight dinner for the win. Let me know if you add it to your dinner table soon!

Summer’s Bounty Penne with Pesto and Blackened Chicken

Cooking time: ~30 minutes
Servings: 4-6 

Ingredients:

For the Blackened Chicken:

• 2 chicken breasts, split in half and pounded flat (~1/4 inch)
• Blackening seasonings, to taste (kosher salt, black pepper, cayenne pepper, dried thyme, dried oregano, dried parsley, paprika, onion powder, garlic powder)
• 2 tbsp butter
• Drizzle of olive oil

For the Pesto:

• 2 cups basil leaves (use lemon basil if you can find it! I paired lemon basil with sweet basil for this recipe.)
• 2 tbsp pine nuts (note – you can also use walnuts)
• 1/2 cup olive oil
• 1/2 cup parmesan cheese

For the Pasta:

• 1 box penne pasta
• 1 large zucchini, chopped into 1-inch pieces
• 1 yellow squash, chopped into 1-inch pieces
• Chopped Vidalia onions (use as much or as little as you’d like)
• 1-2 cups cherry tomatoes (I threw in a ton! Trying to keep up with my tomato plant production…These things are growing like weeds…)
• Olive oil
• Kosher salt and fresh cracked black pepper, to taste

Preparation

Chicken:

1. Season the chicken on both sides with your blackening spices. A sprinkle of each will do! Adjust based on your own taste buds.
2. In a large skillet (I like to use my cast iron for this), melt the butter on medium-heat. Add in enough olive oil to cover the bottom of the skillet and combine with the butter.
3. Turn the heat up to medium-high. Add the chicken to the skillet and brown on each side until deeply caramelized in color, about 3 minutes on each side (note – add in a little more butter or olive oil if it seems to be sticking too much).
4. Cover the skillet with a lid or foil. Turn the heat down to low and let continue to cook for about 8 minutes more, or until juices run clear. Remove from heat and set aside.

Pesto:

1. In a food processor, pulse the basil and pine nuts until well combined.
2. Slowly add in the olive oil and blend until smooth.
3. Add in the cheese and pulse until well incorporated. Set aside.

Pasta:

1. Cook the penne pasta in a large pot until al dente, according to directions on box. Drain, reserving about a cup of the starchy cooking water. Set the pasta aside (and remember to save that cup of cooking water! You’ll use it to help stretch the sauce.).
2. In a large skillet on medium-high heat, drizzle in enough olive oil to cover the skillet. Add in the chopped zucchini, yellow squash, onions, and tomatoes. Season with a little kosher salt and fresh cracked pepper, and sauté until they begin to turn golden brown and a little tender. *Note – don’t overcook the veggies! You just want them to be “done” enough to not be too crunchy – think al dente veggies…
3. Add the penne to the skillet and mix with the veggies/tomatoes. Stir in the prepared pesto, adding in a bit of the reserved pasta water to help thin out the sauce according to your liking.
4. Season again with kosher salt and black pepper, according to taste. Slice the blackened chicken and mix into the pasta. Serve hot with freshly grated parmesan cheese. Enjoy!