Pesto Chicken Pasta
Fresh homemade basil pesto tossed with pasta and sliced grilled chicken. A fast, high-carb recovery dinner that reloads glycogen stores while the chicken delivers lean protein for muscle repair. The basil and olive oil bring anti-inflammatory fats and the lemon aids iron absorption from the greens.
Carbs
~56g
Proteins
~42g
Pasta
Pesto
Topping
The reserved pasta water is the trick - the starch loosens the pesto into a proper sauce instead of a dry paste. Making your own pesto takes 2 minutes and tastes completely different from jarred. If short on time, jarred pesto works fine. Pine nuts can be swapped for walnuts to save money.
You track your miles.
We'll handle the meals.
Cook the pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook for 5-6 minutes per side until golden and cooked through. Rest for 3 minutes, then slice.
Blend the basil, pine nuts, garlic, olive oil, parmesan, lemon juice, and salt in a food processor until smooth but still slightly textured.
Toss the hot drained pasta with the pesto, adding reserved pasta water a splash at a time until it coats everything and feels silky.
Top with the sliced chicken, halved cherry tomatoes, shaved parmesan, and fresh basil.
Your training deserves smarter fuel
- check100+ recipes timed to your run.
- checkPersonalized to your training week.
- checkEvery recipe tested by real runners.
