Noodles with Tomato Pesto & Zucchini

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 278.9
  • Total Fat: 13.6 g
  • Cholesterol: 57.9 mg
  • Sodium: 466.4 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 24.1 g

View full nutritional breakdown of Noodles with Tomato Pesto & Zucchini calories by ingredient
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Submitted by: BKWERM


If you love garlic then you'll love this recipe. If you love garlic then you'll love this recipe.
Number of Servings: 8


    - 680g boneless, skinless Chicken Breast, cut into cubes
    - 454g brown rice fettuccine
    - 1/2 cup Sun-Dried Tomatoes
    - 270 mL Tomato Pesto
    - 2 to 3 small zucchinis, chopped
    - 1 cup raw onions, raw, chopped
    - 5 cloves garlic, chopped
    - 1 tbsp PC Blue Menu Roasted Garlic seasoning
    - 1 tbsp PC Blue Menu Sundried Tomatoes & Herbs seasoning
    - 1/2 tsp Clubhouse Roasted Garlic & Peppers seasoning
    - 1/2 cup grated fresh Parmesan Cheese


1. Cut up chicken and toss with seasoning. Refrigerate for at least one hour.

2. Cook pasta according to package instructions.

3. Put the sun-dried tomatoes in a small bowl and pour boiling water over them and let them soak for 10 minutes. After 10 minutes, chop them up.

3. Chop up zucchinis, onions and garlic and soften in pan coated with cooking spray. To prevent sticking, add a little of the water used to soak the sun-dried tomatoes to the pan. Add more if needed.

4. When the veggies are cooking, cook the chicken in another pan sprayed with cooking spray. After chicken is cooked, add to veggie pan along with the tomato pesto and the chopped sun-dried tomatoes.

5. Simmer for about 10 minutes, add to the pasta along with the grated Parmesan.

6. Mix and serve.

Serving Size: Makes 8 1-cup servings


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