Pasta and boneless chicken breasts are the main stars of this Creamy Pesto Chicken meal but goodies abound! Spinach, Parmesan, pine nuts, basil, garlic and more with yogurt to bring it all together in a creamy base.
12 ounces ziti, penne, mostaccioli, bow-tie or elbow macaroni
1 pound fresh spinach
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
1/4 cup pine nuts
6 cloves garlic, peeled and chopped
1/4-1/2 teaspoon red pepper flakes
1 pint plain nonfat yogurt
2 teaspoons olive oil
1 medium onion, thinly sliced
1 large red pepper, cut into strips
1 pound skinless, boneless chicken breasts cut into strips
Cook the pasta in plenty of water until tender but still firm (al dente). Do not overcook. Drain and keep warm. While pasta is cooking, combine the spinach, cheese, basil, pine nuts, garlic, red pepper flakes, yogurt, and salt in an electric blender or food processor. Cover and process until smooth.
Heat oil in a large nonstick skillet over medium heat. Add the chicken, onion, and red pepper and cook until chicken is opaque, 3 to 5 minutes. Stir in the spinach mixture, cover, and bring to a simmer.
Reduce heat and gently cook until mixture is heated through. Add pasta to the skillet, mix well, and serve.
Add onions and cook for 15 minutes more or until meat is tender.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 455; Total Fat: 10g; Cholesterol: 72mg; Sodium: 302mg; Carbohydrates: 69g; Fiber: 1g; Protein: 38g
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