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Pesto & Pasta Chicken

Diet.Chef's picture
  Skinned boned chicken breast halves 16 Ounce
  Penne pasta 6 Ounce, uncooked
  Spinach leaves 1 Cup (16 tbs), firmly packed
  Parmesan cheese 2 Tablespoon, grated
  Basil 1 Tablespoon, chopped
  Pine nuts 1 Tablespoon, toasted
  Garlic powder 1⁄2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Vegetable cooking spray 1

Partially freeze chicken breast halves; slice diagonally across grain into 1/4-inch strips, and set aside.
Cook noodles according to package directions, omitting salt and fat.
Drain well; set aside and keep warm.
Combine spinach and next 5 ingredients in container of an electric blender or food processor.
Top with cover, and process until smooth.
Pour into a small bowl, and stir in yogurt.
Set mixture aside.
Coat a large skillet with cooking spray, place over medium-high heat until hot.
Add chicken and saute until browned; stir in reserved spinach mixture.
Cover and simmer 5 minutes or until thoroughly heated and chicken is render (do not boil).
Add reserved noodles to skillet.
Toss gently to combine.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1437 Calories from Fat 253

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 7.4 g37.2%

Trans Fat 0.1 g

Cholesterol 286 mg95.3%

Sodium 875.2 mg36.5%

Total Carbohydrates 140 g46.5%

Dietary Fiber 8.1 g32.5%

Sugars 14 g

Protein 146 g291.1%

Vitamin A 81.1% Vitamin C 43.3%

Calcium 52% Iron 67.9%

*Based on a 2000 Calorie diet

Pesto & Pasta Chicken Recipe