Gemelli with Chicken, Veggies, and Barilla Creamy Genovese Pesto

Dinner, Lunch | September 16, 2021

Prep: 10 minutes

Total Time: 20 minutes

Serves: 4


  • 8 ounces Barilla Gemelli Pasta
  • 3 Tablespoon extra virgin olive oil
  • 8 ounces Boneless/Skinless Chicken breast
  • ¼ cup yellow onion, diced
  • 1 zucchini, diced
  • 2 Tablespoons roasted red pepper, small dice
  • ½ cup Creamy Genovese Pesto
  • ¼ cup fresh basil leaves
  • Salt and black pepper to taste


  1. Cook pasta according to package directions.
  2. Meanwhile, in a skillet over medium-high heat add 1 tablespoon of extra virgin olive oil and cook chicken approximately 3 minutes on each side, or until chicken reaches an internal temperature of 165° F. Remove chicken and set aside. 
  3. Add remaining olive oil and onion, cooking for 1-2 minutes. Add zucchini and cook for an additional minute. 
  4. Cut chicken and add to the skillet. Add red pepper to the skillet. Reserve ½ cup of pasta cooking water.
  5. Drain pasta and add to the skillet. Add pesto and cooking water to the skillet. 
  6. Remove from head and toss well. Garnish with basil leaves.

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