Chicken Pesto Bake

Chicken Pesto Bake
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 247.0
  • Total Fat: 12.4 g
  • Cholesterol: 46.4 mg
  • Sodium: 267.4 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 14.9 g

View full nutritional breakdown of Chicken Pesto Bake calories by ingredient


Introduction

A great make ahead dinner full of vegetables, a little cheese and plenty of protein. Freezes well. A great make ahead dinner full of vegetables, a little cheese and plenty of protein. Freezes well.
Number of Servings: 10

Ingredients

    2 Cups Chicken breasts, cooked and diced
    1 Cup Onion, chopped
    1 Cup mushrooms, sliced
    1 Cup zucchini, sliced
    1/2 Cup celery, chopped
    1 clove garlic, minced
    2 T Olive Oil
    1 14 oz can diced tomatoes
    1 T dried basil
    1/2 Tsp salt
    1/2 Tsp cracked black pepper
    16 oz whole wheat penne pasta
    3/4 Cup whipping cream
    3/4 Cup Skim Milk
    8 oz Monterey Jack cheese
    2 T Parmesan Cheese
    1 T pesto (or more to tasta)

Directions

Saute in olive oil the onion, mushrooms, zucchini, celery and garlic until crisp tender. Add tomatoes, basil, salt and pepper. Cook and drain pasta. Combine everything in a large bowl and set aside. Cook whipping cream, milk, jack cheese and pesto over low heat until cheese melts, stirring. Pour over pasta mixture. Spoon into 9 x 13 casserole or 2 8 x 8 pans. Sprinkle with parmesan cheese. Bake covered 35 minutes at 350 degrees.

Serving Size: Makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MARLADEEN1.