28 Dec Chicken Pesto Pasta
Servings: 7
Estimated Total Prep Time: 35 minutes
NUTRITIONAL INFO (per serving)
Calories: 517
Total Protein: 27 grams
Total Carbs: 55 grams
Total Fat: 21 grams
Saturated Fat: 3 grams
Total Fiber: 4 grams
INGREDIENTS
Nonstick spray
1 lb boneless, skinless chicken breast, uncooked
1 lb pasta, any shape
¼ cup finely chopped fresh basil
3 cloves chopped garlic
½ cup olive oil
4 tbsp grated Parmesan cheese
¼ cup chopped pecans
2 cups broccoli florets, raw
1 cup sun-dried tomatoes
Salt and pepper (to taste)
PREPARATION
Bring salted water to boil in large pot, following cooking instructions on pasta package.
Heat a large skillet on medium-high. Coat with nonstick spray (about one-second spray) and add chicken. Add salt and pepper. Cook chicken for approximately 8 minutes each side. Once chicken is flipped, add pasta to boiling water.
Combine basil, garlic, olive oil, Parmesan cheese, salt, pepper, and pecans to make pesto. Steam broccoli in medium bowl (covered with damp paper towel) with 2 tbsp water in microwave for approximately 3 minutes, or until desired consistency. Drain water from broccoli and add sun-dried tomatoes.
When chicken is cooked throughout, cut into ¾ inch cubes. Drain pasta when al dente (before it gets mushy). Combine pasta, chicken, broccoli, sun-dried tomatoes, and pesto. Mix thoroughly. Serve hot.