Chicken with Pasta and Pesto

Looking for a hearty dinner? Then check out this chicken and pasta recipe - ready in just 20 minutes!

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  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 4
 

Ingredients

5
oz. (2 cups) uncooked medium shell pasta
1
tablespoon oil
4
boneless, skinless chicken breast halves, cut into 1- inch pieces
1
(14-oz.) can artichoke hearts, drained, quartered
1/2
cup purchased pesto
1/2
cup chopped tomato
1
oz. (1/4 cup) shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until browned and no longer pink.
  • 3 Stir in artichoke hearts, pesto and pasta. Cook an additional 1 to 2 minutes or until thoroughly heated, stirring constantly. Sprinkle with tomato and Parmesan cheese.
  • 1 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until browned and no longer pink.
  • 3 Stir in artichoke hearts, pesto and pasta. Cook an additional 1 to 2 minutes or until thoroughly heated, stirring constantly. Sprinkle with tomato and Parmesan cheese.

EXPERT TIPS

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Expert Tips

Along with Christopher Columbus, pesto sauce is one of Genoa, Italy's claims to fame. The wonderfully rich sauce is made with basil leaves, garlic, olive oil, Parmesan cheese and usually pine nuts or blanched almonds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
520
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
5g,
5%
),
Cholesterol
80mg
80%;
Sodium
450mg
450%;
Total Carbohydrate
38g
38%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
20%;
Iron
20%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 4 1/2 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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