I’m a fan of pesto. My uncle is a vegetarian and when I was younger, he would always make “green spaghetti” (pesto with spaghetti noodles) when he would visit. Since then, I’ve been addicted to the aroma, taste, and deliciousness of pesto.
I whipped up this quick summer pasta for dinner the other night and it’s the perfect dish if you don’t have much time to cook. You can also eat it hot or cold and take it to your next potluck!Prep Time
10 minutesCook Time
1 cupNutritional Info
Per serving: Calories 420, protein 25 g, carbohydrates 42 g, total fat 16 g, saturated fat 3 g, cholesterol 40 mg, sodium 710 mg, fiber 5 g, total sugar 5 g
- 2 boneless skinless chicken breasts
- 1 tsp. salt
- 1 tsp. pepper
- Cooking spray
- 2 Tbsp. low-fat (2%) milk
- 16 oz. farfalle (bow-tie) pasta
- 1 cup pesto homemade or store bought
- Grape tomatoes halved
Season chicken with salt and pepper. Spray a skillet with cooking spray and sauté on each side for 7 to 8 minutes over medium heat. Remove chicken from pan and let it rest on a plate.
Cook pasta according to package directions until al dente (still a little firm). Drain. Place in a large mixing bowl and toss with milk. (This prevents the pasta from sticking together.) Add pesto and toss gently to mix well. Slice chicken into strips and toss with pasta. Add tomatoes.