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| Home -> [Chicken, Entrees, Herbs & Spices, Low-fat, Pastas & Noodles, Pesto, Poultry] -> [Pesto 'n' pasta chicken Recipe] |
Pesto 'n' pasta chicken
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| Artist: |
_ |
Yield: |
3 |
| Categories: |
Chicken, Entrees, Herbs & Spices, Low-fat, Pastas & Noodles, Pesto, Poultry |
Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Chicken breast meat | | | -- (boneless, skinless) | | 6
| oz | Penne pasta (short tubes) | | | -- uncooked | | 2
| cup | Fresh spinach leaves | | | -- (firmly packed) | | 4
| tbsp | Grated Parmesan cheese | | 3
| tbsp | Chopped fresh basil | | 2
| tbsp | Pine nuts | | 3
| | Garlic cloves | | | -- peeled and minced | | 1/4
| tsp | Red pepper flakes | | 1
| cup | Plain nonfat yogurt | | 1/2
| tsp | Salt | | | Vegetable cooking spray |
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Procedures:
| 1 | Slice the chicken into bite-sized pieces and set aside. | | 2 | Cook the pasta according to the package directions, omitting any salt or fat. | | 3 | Drain well, set aside and keep warm. | | 4 | Combine the spinach and the next seven ingredients in the container of an electric blender or food processor. | | 5 | Cover and process until smooth. | | 6 | Pour into a small bowl and set aside. | | 7 | Coat a large skillet with cooking spray; place over medium-high heat until hot. | | 8 | Add the chicken and saute until browned; stir in the reserved spinach mixture. | | 9 | Cover and simmer 5 minutes or until it is thoroughly heated and the chicken is tender (do not boil). | | 10 | Add the reserved past to the skillet. | | 11 | Toss gently. | | 12 | Serve immediately. | | 13 | Per serving: calories: 385 protein: 29 grams carb: 52 grams sodium: 600 mg fat: 6 grams (14% of calories) * |
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