Pesto Pasta Primavera With Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12oz Dry Pasta (I used Spaghettini) to yield 4 cups cooked1/2 Cup Pesto Sauce2 Whole Tomatoes - diced finely (I used food processor)1 Cup Sliced Carrots1 Cup Diced Celery2 Small Chicken Breasts (Yield 8oz) - Chopped/Cubed2 Roasted Red Peppers (from jar, stored in water), diced3 Tbls. Garlic Powder or to taste2 Tbls. Dried Basil or to tasteOlive Oil Flavored Cooking Spray
Heat a medium skillet over med-high heat.
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.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user OBLIVIA.
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.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user OBLIVIA.
Nutritional Info 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