Creamy Chicken Pesto with Whole Wheat Noodles

 

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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

Directions:

  1. 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.
  2. Turn the heat down to medium-low. Add pesto, sundried tomatoes, asparagus, half and half, and lemon juice to the skillet and heat through. 4
  3. 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.
  4. 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.

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    Enjoy!

 

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2 thoughts on “Creamy Chicken Pesto with Whole Wheat Noodles

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