Pesto Pasta with Chicken
- 1 tsp. olive oil
- 1 lb. boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 16 oz. whole wheat penne
- ⅔ cup basil pesto
- 1 pint cherry tomatoes, halved
- ¼ cup fresh basil, thinly sliced
- Shredded parmesan cheese for garnish, optional
Directions1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook until chicken is golden brown and cooked through, about 5-7 minutes per side. Transfer chicken to a cutting board and slice into strips. 1. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain. 1. In a large bowl, mix together chicken, pasta and pesto. Stir until well combined. Cover bowl and place into the refrigerator until cool. 1. Stir in cherry tomatoes and fresh basil. Serve immediately with a sprinkle of Parmesan cheese, if desired.
For gluten free: Use gluten free pasta in place of whole wheat penne.
Calories 520, Total Fat 17g (Saturated 3g, Trans 0g), Cholesterol 65mg, Sodium 290mg, Total Carbohydrate 61g (Dietary Fiber 1g, Sugars 6g, Includes 0g Added Sugar), Protein 30g, Vitamin D 0%, Calcium 8%, Iron 20%, Potassium 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Kid-friendly Main Dish Summer Sodium Smart 10 Dollar Meal American Pasta 20 Minute Meal Fall Spring