Red & Green Pasta

by stoked

Inserts Used:

Ingredients Used:

  • 1 lb boneless skinless chicken breasts, grilled
  • 12 oz dry spaghetti
  • 12 oz grape or cherry tomatoes, halved
  • 7 Tbsp olive oil, divided
  • 1 cup (45g) packed fresh basil
  • 2 cloves garlic, minced
  • 2 Tbsp pine nuts
  • Salt and freshly ground black pepper
  • 1/3 cup finely shredded parmesan cheese, plus more for serving
  • Red pepper flakes, for serving (optional)

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Prep Time: 20 minutes
Grilling Time: 7 minutes


Step 1

Heat grill on medium heat.

Step 2

Prepare pasta in a pot of salted water according to directions listed on packaged, reserve 1.4 cup of water before draining.

Step 3

Toss tomatoes with 1 Tbsp olive oil and season with salt and pepper to taste.

Step 4

Spread tomatoes into an even layer using the STOK vegetable tray insert until roasted and soft.

Step 5

In a food processor pulse together basil, garlic and pine nuts until minced. With processor running, slowly pour in 6 Tbsp olive oil in a slow stream.

Step 6

Pulse until finely minced and well blended. Add in parmesan cheese, season with salt and pepper (about 1/4 tsp of each) and process about 1 minute longer.

Step 7
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Season chicken with salt, pepper, & seasoned salt.

Step 8
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Place chicken on grill, squeeze lemon over top and grill for about 3.5 minutes on each side. Toss drained pasta with pesto and a few tablespoons of reserved pasta water as needed.

Step 9
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Take chicken off of the grill and cut into thin strips.

Step 10
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Top the pasta with chicken and cherry tomatoes. Sprinkle with parmesan and optional red pepper flakes to taste.

Step 11
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Plate the Red & Green Pasta and serve!