I find my cooking inspirations all over the place. I’ve had whole wheat noodles in the pantry and chicken in the freezer for a while and I needed to do something with them. Ergo. chicken. pesto. pasta.
The recipe has it’s basis (chicken, pesto, and pasta) but it just sort of evolved while I was grocery shopping. This recipe, of course, is dietitian-made-over.
Chicken Pesto Pasta
- 1 lb skinless boneless chicken breast
- Olive oil
- 1.5 oz sundried tomatoes
- 1 bunch of asparagus, cut into 1-inch pieces – approximately 1.5 cups
- 1/2 cup of your favorite pesto
- 1 cup fat-free half and half
- 2-3 Tbsp lemon juice, optional
- 12 oz. whole wheat/whole grain spaghetti noodles – I broke the noodles into 4 pieces for a smaller bite
- Black pepper and salt to taste
- Heat a large skillet to medium heat and add 1 tablespoon of olive oil. Cook chicken on both sides until golden brown. Season with salt and pepper. Set chicken aside once cooked.
- Turn the heat down to medium-low. Add pesto, sundried tomatoes, asparagus, half and half, and lemon juice to the skillet and heat through.
- In a second large pot, cook the noodles according to package directions. However, I cooked them only two-thirds of the way because it can finish cooking when I add it to the pesto mixture.
- Cut the cooked chicken into 1-inch pieces and add to the pesto mixture. Also add the cooked noodles and heat the entire mixture again.