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Pesto Pasta with Chicken


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Pesto Pasta with Chicken


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Pesto Pasta with Chicken


  • Prep Time : 5 minutes min
  • Cook Time : 22 minutes min
  • Ready Time : 27 min




  • For pesto (yields 1 cup):
  • 2 cups packed basil leaves
  • 3 cloves garlic, smashed
  • 3 tablespoons Pine Nuts
  • 1 teaspoon Kosher salt
  • 1/2 cup olive oil
  • For pasta:
  • 1 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, about 2-pounds, cut into 1-inch pieces
  • 1 cup pesto
  • 2 (9-ounce) packages Gefen Japanese style noodles, cooked according to package directions and drained



  1. In a food processor, combine basil, garlic, pine nuts and salt. Pulse a few times to chop. With processor running, slowly add olive oil, stopping occasionally to scrape down the sides. Process until combined but still slightly chunky. Set aside.
  2. Heat oil in a large sauté pan over medium low heat. Add chicken and cook 8 to 10 minutes or until browned and cooked all the way through. Add pesto and simmer 1 to 2 minutes. Toss with pasta to evenly coat noodles. Divide between 4 shallow bowls.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Pesto Pasta with Chicken

  1. avatar says: Michela

    I was born and grew up in Genova, the city of Pesto in Italy. My grandma and mom used to prepare this sauce in a specific marble mortar, gently beating with a wood pestle (that’s where the word “pesto” comes from); I got it from them, but I must say the food processor is more practical and quicker! As we add also some Parmesan cheese in the pesto sauce (2/3 tablespoons), we don’t serve it with meat. Actually I add a small diced potatoe and some haricots to the boiling water for spaghetti.
    I’ll surely try your version… my kids will love it! :)

  2. whenever i make pesto i leave out the pine nuts (im allergic to nuts) would this hold up without it or do i need a different thickening agent – i have used pistachios!

  3. Hi Ahuva, you definitely need something here but I think pistachios will make a great sub!

  4. Just something I noticed as I was purchasing the ingredients for this recipe… Several of the choices available for the “pesto” in the kosher supermarket are kosher dairy rather than kosher parve so if you are making this with the chicken be sure to read the labels! Happy Cooking!

  5. What are these Gefen noodles- I bought Gefen (Fusion) Brown Rice Noodles- Medium size….does this work or is it the Gefen oriental ramen noodles?

  6. avatar says: spapp

    tried it for supper this week and my husband was so excited about it, i used whole wheat spaghetti and added a half a avocado!

    • love the avocado idea (and WW spaghetti)thanks for letting us know it was a hit!

  7. avatar says: rie

    Can I prepare the sauce and freeze it?

    Does it freeze well?

    • Hey Rie – I haven’t tried it but there is no reason it shouldn’t work, translation: it should freeze well :-)

  8. avatar says: bonnie

    How much basil do i need if i buy the Dorot frozen chopped basil cubes instead of the fresh basil leaves?

    • Hey Bonnie – so 1 cube = 1 tsp chopped basil and their are 20 cubes in a pkg so if you do the simple math then you would need about 5 pkgs for this recipe — but that sounds like it could be excessive. So I would start with 2-3 pkgs and then add more to taste.

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