Chicken and sun-dried tomato Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb chicken cut into 8 chicken strips5 cups of dried egg noodlesOne Jar (1 C.) "California Sun-Dry" Sun-dried tomato pesto2 TBSP margarinesalt and pepper to taste.
Saute chicken strips with non-stick cooking spray until done (about 4 minutes each side over med-med-high heat)
In the mean time cook Egg Noodles according to package directions. Remove Chicken from pan, pour in 1/4 cup water to deglaze pan and then put 1/4 C of pesto in saute pan. Put chicken back in pan and simmer about 5 minutes.
Drain egg noodles and stir in margarine (optional) and the rest of the pesto. Serve chicken over noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user BRENDYLOO.
In the mean time cook Egg Noodles according to package directions. Remove Chicken from pan, pour in 1/4 cup water to deglaze pan and then put 1/4 C of pesto in saute pan. Put chicken back in pan and simmer about 5 minutes.
Drain egg noodles and stir in margarine (optional) and the rest of the pesto. Serve chicken over noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user BRENDYLOO.
Nutritional Info Amount Per Serving
- Calories: 420.0
- Total Fat: 21.9 g
- Cholesterol: 75.3 mg
- Sodium: 512.6 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 3.0 g
- Protein: 14.2 g
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