Grilled Chicken and Pesto Farfalle

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 438.7
  • Total Fat: 11.4 g
  • Cholesterol: 65.1 mg
  • Sodium: 518.0 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 31.5 g

View full nutritional breakdown of Grilled Chicken and Pesto Farfalle calories by ingredient
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Number of Servings: 9


    1 3/4 lb skinless, boneless chicken breast halves
    1 tsp salt
    3/4 tsp pepper
    Cooking Spray
    1 T. butter
    3 garlic cloves, minced
    1 1/2 C. 1% low-fat milk
    2 T. All purpose flour
    1 (3.5 oz) jar commercial pesto
    3/4 C. half-and-half
    6 oz shredded parmesan cheese
    1/2 c. chopped fresh basil


1. Prepare grill to medium high heat.
2. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill, cut chicken into 1/2 inch pieces, keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 c. cooking liquid. Place pasta in large bowl.
4. Heat butter in medium saucepan over medium heat. Add garlic, cook 1 minute, stirring occasionally. Combine 1/2 c. milk and flour in small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a wisk. Stir in pesto. Gradually stir in remaining milk and half-and-half, stirring constantly with whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 c reserved liquid, remaining salt and pepper, and 1 c. cheese; stir until cheese melts.
5. Add chicken and sauce to pasta, tossing well to coat. Add basil, toss gently. Sprinkle with remaining cheese.

Serve immediately.

Serving Size: makes 9 servings of 2 cups each

Number of Servings: 9

Recipe submitted by SparkPeople user PLUMBER430.

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