- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 403.8
- Total Fat: 5.5 g
- Cholesterol: 47.0 mg
- Sodium: 270.4 mg
- Total Carbs: 63.1 g
- Dietary Fiber: 10.4 g
- Protein: 30.6 g
Sundried Tomato Pesto Chicken Vegetable pasta tossSubmitted by: SNARSH
Introductionexperimenting with dinner one night and this is what I came up with. I'm sure that for basil lovers a regular pesto would also work. experimenting with dinner one night and this is what I came up with. I'm sure that for basil lovers a regular pesto would also work.
1lb boneless, skinless, chicken breast
3 cups whole wheat or Smart Pasta, cooked (I used Rotini, but just about any other type would work too)
Mixed vegetables (Fresh or frozen)
(I used: Zucchini, Sweet peppers, Mushrooms, Onion, Cauliflower, Broccoli, Carrot)
1/4 cup Sundried Tomato Pesto
2 tbsp Kraft Signature Sundried Tomato & Oregano salad dressing
Heat a wok or large skillet and add chicken, including salad dressing, stir fry until chicken is cooked. (If needed a little bit of oil here, although you shouldn't need it since the salad dressing has plenty of it).
Add all veggies and cook until veggies are at desired tenderness.
Remove from pan with a slotted spoon so that the excess water and fat are removed (too liquid for pasta). Place in a large bowl and add pasta and pesto. Toss until everything is well coated.
Number of Servings: 5
Recipe submitted by SparkPeople user SNARSH.