Pesto Chicken and Squash

4 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.5
  • Total Fat: 12.1 g
  • Cholesterol: 52.9 mg
  • Sodium: 278.1 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 22.7 g

View full nutritional breakdown of Pesto Chicken and Squash calories by ingredient
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Based on a recipe in The Sonoma Diet Cookbook Based on a recipe in The Sonoma Diet Cookbook
Number of Servings: 4


    1 T olive oil
    3/4 lb skinless, boneless chicken breast cut into thin bite-size strips
    2 cups chopped zucchini
    4 tablespoons basil pesto
    3 cups fresh spinach
    1 cup cherry tomatoes, halved
    3 tablespoons shredded Parmesan cheese


Serves 4

In large skillet heat olive oil over medium-high heat. Add chicken strips and squash; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Stir in pesto. Add spinach and tomatoes; cook and toss about 1 minute or just until spinach is wilted. Season to taste with kosher salt and pepper. Sprinkle with cheese.

Serve over hot cooked pasta (not included in nutrition analysis)

Number of Servings: 4

Recipe submitted by SparkPeople user 2REJOYCE.

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Member Ratings For This Recipe

  • Incredible!
    0 of 1 people found this review helpful
    I used more chicken, and zucchini instead of squash. Also, I cooked the chicken before I added the zucchini. This left the zucchini nice and firm. I also cooked the tomatoes a bit before I added the spinach. I didn't add salt or pepper, and I tossed the noodles in to pick up the sauce. It was great! - 3/24/10

    Was this review helpful?   yes  No
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