Sundried Tomato Pesto Chicken Vegetable pasta toss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1lb boneless, skinless, chicken breast3 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 Pesto2 tbsp Kraft Signature Sundried Tomato & Oregano salad dressing
Cut chicken into strips and place in 2 tbsp of Salad Dressing and place in fridge for 1 hour or longer if desired (You could probably skip this step if you wanted as well, I just find the chicken tastes better if it's marinated a little).
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.
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.
Nutritional Info 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
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