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Pesto & Pasta Chicken Recipe
|Skinned boned chicken breast halves||16 Ounce|
|Penne pasta||6 Ounce, uncooked|
|Spinach leaves||1 Cup (16 tbs), firmly packed|
|Parmesan cheese||2 Tablespoon, grated|
|Basil||1 Tablespoon, chopped|
|Pine nuts||1 Tablespoon, toasted|
|Garlic powder||1⁄2 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 1437 Calories from Fat 253
% Daily Value*
Total Fat 29 g44.1%
Saturated Fat 7.4 g37.2%
Trans Fat 0.1 g
Cholesterol 286 mg
Sodium 875.2 mg36.5%
Total Carbohydrates 140 g46.5%
Dietary Fiber 8.1 g32.5%
Sugars 14 g
Protein 146 g291.1%
Vitamin A 81.1% Vitamin C 43.3%
Calcium 52% Iron 67.9%
*Based on a 2000 Calorie diet
Cook noodles according to package directions, omitting salt and fat.
Drain well; set aside and keep warm.
Combine spinach and next 5 ingredients in container of an electric blender or food processor.
Top with cover, and process until smooth.
Pour into a small bowl, and stir in yogurt.
Set mixture aside.
Coat a large skillet with cooking spray, place over medium-high heat until hot.
Add chicken and saute until browned; stir in reserved spinach mixture.
Cover and simmer 5 minutes or until thoroughly heated and chicken is render (do not boil).
Add reserved noodles to skillet.
Toss gently to combine.