Chicken Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbs. Fresh Chopped Spinach2 tbs. fresh chopped Basil2 tsp chopped garlic clove2 tbs. grated parm4 tbs. chopped pine nuts1 tbs. Olive oil1 tbs. Vegetable Broth
In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool.
Using a food processor, puree the nuts, spinach, basil, parsley and garlic; season with salt and pepper.
With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms.
Transfer the pesto to a large pasta bowl; stir in the Parmigiano Reggiano and serve over chicken (2 tbs. sauce per serving, about 1 tbs. per chicken breast)
Number of Servings: 4
Recipe submitted by SparkPeople user .
Using a food processor, puree the nuts, spinach, basil, parsley and garlic; season with salt and pepper.
With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms.
Transfer the pesto to a large pasta bowl; stir in the Parmigiano Reggiano and serve over chicken (2 tbs. sauce per serving, about 1 tbs. per chicken breast)
Number of Servings: 4
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 10.6 g
- Cholesterol: 22.6 mg
- Sodium: 89.3 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.6 g
- Protein: 10.8 g
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