my low-fat chicken pesto pasta

Name: My Low-Fat Chicken Pesto Pasta
Yield: 4
Ingredients: 8 ounce(s) package of whole wheat rigatoni pasta; 2 large garlic cloves, coarsely chopped; 1/2 cup(s) reduced fat sour cream; 1 cup(s) packed fresh basil leaves; 2 tablespoon(s) shopped freah flat leaf parsley; - pinch of crushed red pepper (optional); 1/2 cup(s) grated low fat parmigiano reggiano cheese; 1 tablespoon(s) chopped toasted pine nuts (optional); - salt and pepper to taste; 6 ounce(s) (about 2 cups) chopped skinless chicken breast meat or 1 large can of chuncky chicken pieces; 1 cup(s) of chery tomatoes, cut in half

(1 RATING)

76 Pinches 2 Photos

Norma DeRemer

York, PA

Updated on Feb 29, 2012

Keeping on the healthy side with this dish also. Saw it in a magizene at the Dr's office and ask if I could copy it off to take home with me. The nurses were so nice that they made me a copy and I made it that night. Tonight I altered it a little by adding spinach, canned diced tomatoes instead of the pesto and cherry tomatoes. It turned out just as good. Both dishes are very tasty. The best thing is the recipe states that using regular ingredients the calories are 1535 with 103 grams of fat. Making the recipe this way you get 10 grams of fat and 385 calories. Big difference. Shared w/neighbor

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yield 4 serving(s)

Ingredients

8 ounces package of whole wheat rigatoni pasta
2 large garlic cloves, coarsely chopped
1/2 cup reduced fat sour cream
1 cup packed fresh basil leaves
2 tablespoons shopped freah flat leaf parsley
- pinch of crushed red pepper (optional)
1/2 cup grated low fat parmigiano reggiano cheese
1 tablespoon chopped toasted pine nuts (optional)
- salt and pepper to taste
6 ounces (about 2 cups) chopped skinless chicken breast meat or 1 large can of chuncky chicken pieces
1 cup of chery tomatoes, cut in half

How To Make my low-fat chicken pesto pasta

Step 1

Bring a large pot of salted water to a boil.

Step 2

Add the rigatoni and cook according to package directions and drain.
Step 3

While pasta is cooking, combine the garlic, and sour cream in the bowl of a food processor, and pulse uintil the garlic is finely chopped.
Step 4

Add the basil, parsley, crushed red papper, 1$ cup of the parmigiano reggiano and pine nuts.
Step 5

Puree until the sauce is smooth and season with salt and pepper to taste and set aside.
Step 6

In a large bowl, toss the pasta,chicken and tomatoes with the pesto.
Step 7

Season with salt and pepper to taste, if desired.
Step 8

Top the pasta with the remaining cheese and serve.
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