My Low-Fat Chicken Pesto Pasta

Norma DeRemer


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

★★★★★ 1 vote


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


1Bring a large pot of salted water to a boil.
2Add the rigatoni and cook according to package directions and drain.
3While pasta is cooking, combine the garlic, and sour cream in the bowl of a food processor, and pulse uintil the garlic is finely chopped.
4Add the basil, parsley, crushed red papper, 1$ cup of the parmigiano reggiano and pine nuts.
5Puree until the sauce is smooth and season with salt and pepper to taste and set aside.
6In a large bowl, toss the pasta,chicken and tomatoes with the pesto.
7Season with salt and pepper to taste, if desired.
8Top the pasta with the remaining cheese and serve.

About this Recipe

Course/Dish: Chicken, Pasta, Other Sauces
Other Tags: Quick & Easy, Healthy