Zesty Italian Lemon Herb Chicken with Quick Pesto Pasta

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 12 ounces pasta, your choice of shape

• 2 cups fresh basil leaves
• 1 cup Parmesan cheese, grated
• 1 cup pine nuts, toasted
• 2 cloves garlic, peeled
• 1 cup olive oil, extra virgin
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, basil, salt, and pepper. Mix well to form a marinade.
2. 02
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated, cover, and let marinate for at least 20 minutes.
3. 03
   While the chicken marinates, cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
4. 04
   To make the pesto, combine basil leaves, Parmesan cheese, toasted pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Adjust seasoning if necessary.
5. 05
   Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 5-7 minutes on each side or until fully cooked and golden brown.
6. 06
   In a large mixing bowl, toss the cooked pasta with the pesto sauce. Add a splash of reserved pasta water if needed to achieve a creamy consistency.
7. 07
   Serve the lemon herb chicken alongside the pesto pasta. Garnish with extra Parmesan cheese and fresh basil leaves if desired.