Pesto and Chicken PastaSubmitted by: CSR2388
Introductionfrom Cooking Light's Lowfat Stir Fry book, but my daughter added some fat back in to improve the taste. from Cooking Light's Lowfat Stir Fry book, but my daughter added some fat back in to improve the taste.
3 boneless, skinless chicken halves, trimmed of fat
10 oz Healthy Harvest Penne
1 c firmly packed fresh spinach
2 Tlb grated Parmesan cheese
1 Tlb chopped fresh basil
2 Tlb chopped pecans
1 tsp garlic powder
1/4 tsp crushed red pepper
1/2 c plain nonfat yogurt
2 Tlb olive oil
1 tsp butter
Slice chicken diagonally across grain into 1/4" strips.
Cook pasta according to package directions without salt or fat.
Combine spinach, Parmesan cheese, basil, garlic powder, crushed pepper and pecans in bowl of food processor or electric blender. Process until smooth. Pour into small bowl, add milk and yogurt.
Coat wok or large nonstick skillet with olive oil. Heat at medium high (375 degrees) until hot.
Add chicken, stir fry until browned. add spinach mixture. Cover, reduce heat, simmer 5 minutes. Add drained pasta and tsp butter to skillet. Toss gently to combine. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user CSR2388.