Pesto 'N' Pasta Chicken
Yield
3 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breasts
|
|
| 6 | ounces |
pasta, penne
|
|
| 2 | cups |
spinach
|
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
| 3 | tablespoons |
basil
chopped |
|
| 2 | tablespoons |
pine nuts
|
|
| 3 | each |
garlic cloves
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | cup |
yogurt
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breasts
|
|
| 173.4 | ml/g |
pasta, penne
|
|
| 473 | ml |
spinach
|
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
| 45 | ml |
basil
chopped |
|
| 3E+1 | ml |
pine nuts
|
|
| 3 | each |
garlic cloves
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 237 | ml |
yogurt
|
|
| 2.5 | ml |
salt
|
|
Directions
Slice the chicken into bite-sized pieces and set aside.
Cook the pasta according to the package directions, omitting any salt or fat.
Drain well, set aside and keep warm.
Combine the spinach and the next seven ingredients in the container of an electric blender or food processor.
Cover and process until smooth.
Pour into a small bowl and set aside.
Coat a large skillet with cooking spray; place over medium-high heat until hot.
Add the chicken and sauté until browned; stir in the reserved spinach mixture.
Cover and simmer 5 minutes or until it is thoroughly heated and the chicken is tender (do not boil).
Add the reserved past to the skillet.
Toss gently. Serve immediately.
