Sun-Dried Tomato Pesto Chicken and Pasta
This fantastically easy recipe utilizes bottled sun-dried tomato pesto to cut your prep time.
Recipe information
Yield
serves 4, 3 ounces chicken and 1 cup pasta per serving
Ingredients
Preparation
Step 1
Using the package directions for the pasta, put hot tap water into a pot and bring to a boil, covering the pot so the water boils faster.
Step 2
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 2 minutes on each side.
Step 3
Meanwhile, in a small bowl, whisk together the remaining ingredients except the pasta. Pour over the chicken. Reduce the heat and simmer, covered, for 5 to 7 minutes, or until the chicken is no longer pink in the center.
Step 4
When the water for the pasta comes to a boil, add the pasta and cook using the package directions, omitting any salt and oil. Don’t overcook. Drain well in a colander.
Step 5
Serve the chicken on the pasta. Spoon the pesto sauce over all.
Basil-Parmesan Pesto Chicken and Pasta
Step 6
Replace the sun-dried tomato pesto with basil-Parmesan pesto, the dry red wine with dry white wine, and the balsamic vinegar with lemon juice.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 381
Step 9
Total Fat: 9.0g
Step 10
Saturated: 1.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 1.0g
Step 14
Cholesterol: 67mg
Step 15
Sodium: 441mg
Step 16
Carbohydrates: 39g
Step 17
Fiber: 3g
Step 18
Sugars: 3g
Step 19
Protein: 34g
Step 20
Dietary Exchanges
Step 21
2 1/2 Starch
Step 22
3 Lean Meat
Basil-Parmesan Pesto Chicken and Pasta
Step 23
(Per Serving)
Step 24
Calories: 408
Step 25
Total Fat: 12.0g
Step 26
Saturated: 1.5g
Step 27
Trans: 0.0g
Step 28
Polyunsaturated: 0.5g
Step 29
Monounsaturated: 1.0g
Step 30
Cholesterol: 70mg
Step 31
Sodium: 483mg
Step 32
Carbohydrates: 37g
Step 33
Fiber: 3g
Step 34
Sugars: 3g
Step 35
Protein: 35g
Step 36
Dietary Exchanges
Step 37
2 1/2 Starch
Step 38
3 Lean Meat
