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Pesto Chicken With Pasta

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Pesto Chicken With Pasta Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
479
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
82mg
27%
Sodium
615mg
26%
Total Carbohydrates
53g
18%
Dietary Fiber
9g
36%
Sugars
6g
Protein
40g
Calcium
127mg
13%

Number of servings: 4

Calories per serving: 479

Preparation time: 30 min

Total time: 30 min

Ingredients

1 12 cups fresh basil leaves, divided

2 cups fresh spinach leaves

12 cup low-fat sour cream

Nonstick cooking spray

1 tbsp olive oil

1 lb chicken breasts, boneless, skinned, cut into 1-inch pieces

4 sliced green onions, tops included

1 (13 34-oz) can water-packed artichoke hearts, drained, sliced

12 cup nonfat or 1% milk

1 tsp onion powder

12 tsp salt

16 cherry tomatoes, sliced in half

8 oz whole-wheat penne pasta, cooked according to directions without salt or fat

14 cup Parmesan cheese

Directions

1. In food processor or blender combine 1 cup of the basil, spinach, and sour cream. Process or blend for 10 to 15 seconds or until smooth. Set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add chicken and cook 4 to 5 minutes or until cooked through.

3. Transfer chicken to a plate. Set aside.

4. Add onions to the skillet and sauté for 1 minute.

5. Add artichoke hearts, blended basil mixture, milk, onion powder, salt, and chicken. Stir and cook for 2 to 3 minutes to heat through.

6. In a large bowl combine the pesto mixture, tomatoes, and hot pasta.

7. Toss and mix well. Top each serving with cheese and the remaining 12 cup basil.

Makes 4 servings.

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