Pasta with Chicken and Pesto
Ingredients
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4 boneless, skinless chicken breasts
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2 tablespoons extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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1 pound farfalle
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1 cup pesto
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1 tablespoon lemon juice
Tools
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tongs
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strainer
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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citrus juicer
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spoon
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June Food Thermometer
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June Oven
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Preferences
Start the chicken
Place the chicken breasts on the June Pan and drizzle them with half of the olive oil.
4 boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
June Pan
measuring spoons
Season one side of the chicken
Sprinkle the chicken with half of the salt and pepper.
1 teaspoon salt
¼ teaspoon black pepper
Season the other side of the chicken
Turn the chicken over with tongs and drizzle it with the remaining olive oil, then sprinkle it with the remaining salt and pepper.
tongs
extra-virgin olive oil
salt
black pepper
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one of the chicken breasts. Confirm "boneless & skinless" using the button below.
June Food Thermometer
Cook the chicken
Transfer the chicken to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the chicken is ready.
June Oven
Cook the pasta
Cook the pasta according to package directions and drain well in a strainer.
strainer
1 pound farfalle
Slice the chicken
Remove chicken from the June Oven and let rest for 5 minutes before slicing it crosswise into ½"-thick strips.
knife
chopping board
Add pesto to the pasta
Transfer the cooked pasta to a serving dish and spoon ¾ cup of the pesto over it.
1 cup pesto
measuring cups
spoon
Add the chicken
Lay the sliced chicken over the pasta and spoon the remaining ¼ cup of pesto over it. Drizzle lemon juice over the pasta and chicken before serving.
1 tablespoon lemon juice
citrus juicer
pesto
