Pesto Parmesan Chicken and Pasta

Pesto adds a flavor twist to this easy Chicken Helper® dinner—ready in just 25 minutes!

(0)
(0)
Save and Share
  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 6
 

Ingredients

1 1/3
cups hot water
1 1/2
cups milk
2
tablespoons butter
1
box Chicken Helper™ crispy Parmesan chicken
1/4
cup refrigerated basil pesto
1
lb boneless skinless chicken breasts
1
tablespoon milk
2
tablespoons butter
2
tablespoons vegetable oil
3
tablespoons refrigerated basil pesto
2
small plum (Roma) tomatoes, sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in 1/4 cup pesto. Cover to keep warm. Sauce will thicken as it stands.
  • 2 Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
  • 3 Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
  • 4 In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
  • 5 Place chicken on individual plates. Spoon and spread 1 1/2 teaspoons pesto over chicken for each serving. Top with tomato slices; serve with pasta.
  • 1 In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in 1/4 cup pesto. Cover to keep warm. Sauce will thicken as it stands.
  • 2 Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
  • 3 Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
  • 4 In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
  • 5 Place chicken on individual plates. Spoon and spread 1 1/2 teaspoons pesto over chicken for each serving. Top with tomato slices; serve with pasta.

EXPERT TIPS

toggle

Expert Tips

Basil pesto, a traditional Italian sauce, is made from fresh basil, garlic, Parmesan cheese and pine nuts. Look for it in the dairy section near the pasta sauces. You also can make it from scratch when fresh basil is in abundance.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
75mg
75%;
Sodium
850mg
850%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
15%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.