Healthy Philly Chicken Pasta with V8 Pesto

Kathy Sills

By
@tootiefruity

Everyone likes to eat healthy from time to time, but no one wants to miss out on flavor! I came up with a healthy meal with favors to enjoy!


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Comments:

Serves:

6

Prep:

25 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

V8 PESTO

2
handfuls of spinach
2
green onions, diced
1
capfull of fiesta mrs. dash
1 tsp
black pepper
1/3 c
fresh parmesan cheese
1 can(s)
5.5 oz v8 juice

INGREDIENTS FOR PASTA

1 box
12 oz ronzoni garden delight pasta
1 small
garlic spread butter
1 medium
yellow bell pepper, sliced in lengths
1 medium
green bell pepper, sliced in lengths
1 medium
onion, sliced in lengths
2 box
hillshire farm grilled chicken breast fully cooked, sliced in lengths
1 can(s)
14.5 oz plain diced tomatos, drained
8 oz
low skim shredded mozzarella cheese

Directions Step-By-Step

1
The day before make the pesto. In a blender add the 1 handful of spinach, the onion, mrs. dash, pepper, parmesan cheese. Turn the blender on an drizzle half v8 slowly. Once blended add the rest of the spinach. Finish drizzling the v8 juice in. Chill for at least 24 hours to bring out the flavors.
2
Have Vegetables and chicken sliced and ready the night before. Store in fridge until ready to use.
3
cook pasta according to directions
4
In a large stove top dish under medium heat add the garlic butter spread. Allow to melt. Add the Peppers, onion and chicken. Saute until crisp tender. Add the drained tomatos.
5
Drain the pasta and add to the peppers and onions, mix to combine.
6
Take the pesto and add as much or as little as you like! Store the rest in refridgerator.
7
Add the mozzarella cheese, stir until cheese is through and through, and melted. Enjoy

About this Recipe

Main Ingredient: Pasta
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy