Pesto and Chicken Pasta
- Number of Servings: 6
Ingredients
3 boneless, skinless chicken halves, trimmed of fat10 oz Healthy Harvest Penne1 c firmly packed fresh spinach2 Tlb grated Parmesan cheese1 Tlb chopped fresh basil2 Tlb chopped pecans1 tsp garlic powder1/4 tsp crushed red pepper1/2 c plain nonfat yogurt2 Tlb olive oil1 tsp butter
Lightly toast pecan pieces in oven or dry skillet.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 326.8
- Total Fat: 11.4 g
- Cholesterol: 38.1 mg
- Sodium: 103.5 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 5.4 g
- Protein: 21.3 g
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