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Perfect Pesto Pasta with Chicken and Tomato (Pesto Sauce Recipe Included)



  • 1cup firmly packed fresh basil leaves
  • 1/3cup grated Parmesan cheese
  • 1/4cup olive oil
  • 1clove garlic
  • 2tablespoons sliced almonds, toasted


  • 12oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
  • 3cups Progresso™ chicken broth (from 32-oz carton)
  • 2cups shredded cooked chicken
  • 2cups halved cherry tomatoes
  • 1/4cup julienned fresh basil leaves
  • 3tablespoons grated Parmesan cheese


  1. Place Pesto ingredients in a blender or food processor.
  2. Process ingredients on medium speed. Do this for about 3 minutes. Stop occasionally to scrape down sides with a rubber spatula, until smooth.
  3. Set aside.
  4. In a 4-quart saucepan, heat penne pasta and broth just to boiling over high heat.
  5. Reduce heat to medium; cover and cook for 8-10 minutes. Stir frequently, until al dente and liquid is almost absorbed.
  6. Remove penne pasta from heat. Add pesto sauce and stir in chicken and tomatoes.
  7.  cook over medium for 2-3 minutes or until thoroughly heated.


  • Add Parmesan cheese
  • Garnish with basil