Pesto 'N' Pasta Chicken
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- 1/2 lb
- chicken breasts, boneless and skinless
- 6 oz
- penne pasta
- 2 c
- spinach, fresh
- 4 Tbsp
- parmesan cheese, grated
- 3 Tbsp
- basil, fresh chopped
- 2 Tbsp
- pine nuts
- garlic cloves, minced
- 1/4 tsp
- red pepper flakes
- 1 c
- yogurt, low-fat, plain
- 1/2 tsp
- vegetable cooking spray
1Slice the chicken into bite-sized pieces and set aside.
2Cook the pasta according to the package directions, omitting any salt or fat.
3Drain well, set aside and keep warm.
4Combine the spinach and the next seven ingredients in the container of an electric blender or food processor.
5Cover and process until smooth.
6Pour into a small bowl and set aside.
7Coat a large skillet with cooking spray; place over medium-high heat until hot.
8Add the chicken and saute until browned; stir in the reserved spinach mixture.
9Cover and simmer 5 minutes or until it is thoroughly heated and the chicken is tender (do not boil).
10Add the reserved past to the skillet.