- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 472.2
- Total Fat: 15.5 g
- Cholesterol: 43.3 mg
- Sodium: 398.8 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 6.6 g
- Protein: 25.5 g
Pesto Pasta Primavera With ChickenSubmitted by: OBLIVIA
IntroductionThis is a delightfully flavorful dish that is sure to fill you up and satisfy any urge for tasty italian cuisine! This is a delightfully flavorful dish that is sure to fill you up and satisfy any urge for tasty italian cuisine!
12oz Dry Pasta (I used Spaghettini) to yield 4 cups cooked
1/2 Cup Pesto Sauce
2 Whole Tomatoes - diced finely (I used food processor)
1 Cup Sliced Carrots
1 Cup Diced Celery
2 Small Chicken Breasts (Yield 8oz) - Chopped/Cubed
2 Roasted Red Peppers (from jar, stored in water), diced
3 Tbls. Garlic Powder or to taste
2 Tbls. Dried Basil or to taste
Olive Oil Flavored Cooking Spray
Spray with cooking spray and add the tomatoes, carrots, celery, red peppers, chicken breasts, garlic powder, and basil (crush dried between fingers as you sprinkle to release more flavor).
Cook on med-high to high heat until chicken is cooked through and vegetables are desired texture.
While vegetables are cooking, cook pasta according to package directions.
Drain pasta and measure 4 cups cooked into a bowl.
Top pasta with pesto sauce and toss until evenly coated.
Divide the pasta onto four plates (1 cup pasta per plate) and top each with 1/4 of the chicken & vegetable mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user OBLIVIA.