Chicken Veggies Pesto Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp Olive Oil1 whole zucchini cut in half and sliced2 cups chopped broccoli1 cup sliced mushrooms1 large half chicken breast cooked and diced3 cups whole wheat pasta (I use small penne)1 Tbsp dehydrated onions ( or fresh)1 Tsbp dries basilSalt & Pepper1 Tbsp Parmesan ( for serving)
Heat a pot of water for the pasta and meanwhile, heat a large frying pan with 1 Tbsp olive oil.
To the frying pan, add zucchini, broccoli and mushrooms. Cook until softened, add cooked chicken. Add spices and herbs, add also onions. Drain pasta after cooked al dente, escept for about 1/4, add pasta and water to the veggies and let it steam for 5 minutes. Plate it and sprinkle with parmesan. Makes great leftovers! Yields 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ENERGIA.
To the frying pan, add zucchini, broccoli and mushrooms. Cook until softened, add cooked chicken. Add spices and herbs, add also onions. Drain pasta after cooked al dente, escept for about 1/4, add pasta and water to the veggies and let it steam for 5 minutes. Plate it and sprinkle with parmesan. Makes great leftovers! Yields 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ENERGIA.
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 5.1 g
- Cholesterol: 26.7 mg
- Sodium: 652.1 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 7.7 g
- Protein: 18.9 g
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