spinach-pesto pasta toss

Name: Spinach-Pesto Pasta Toss
Prep time: 5 min
Cook time: 25 min
Yield: 4
Ingredients: 6 ounce(s) spaghetti; 1/2 cup(s) packed fresh basil; 1/2 cup(s) packed baby spinach; 2 tablespoon(s) chopped walnuts; 1 tablespoon(s) greated parmesan cheese; 1 clove(s) garlic; 1/4 cup(s) chopped onions; 1 medium red pepper seeded and sliced; 1 package(s) 9oz hollandaise sauce mix, like knorr; 1 cup(s) nonfat milk; 1 cup(s) cubed leftover roasted chicken

(1 RATING)

15 Pinches

Ronda Krouch

Riverside, WY

Updated on Feb 11, 2012

It a great change from regular salad.

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prep time 5 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

6 ounces spaghetti
1/2 cup packed fresh basil
1/2 cup packed baby spinach
2 tablespoons chopped walnuts
1 tablespoon greated parmesan cheese
1 clove garlic
1/4 cup chopped onions
1 medium red pepper seeded and sliced
1 package 9oz hollandaise sauce mix, like knorr
1 cup nonfat milk
1 cup cubed leftover roasted chicken

How To Make spinach-pesto pasta toss

Step 1

Cook spaghetti according to package directions. Drain and set aside. Meanwhile, in food processor, pulse basil, baby spinach, chopped walnuts, Parmesan cheese, garlic and 2 tbsp. warm water 2 min. or until smooth. Season with salt and black pepper, if desired.

Step 2

In skillet coated with nonstick cooking spray over medium heat, cook onions and peppers 3 min. or until tender, stirring often. Add hollandaise mix and milk. Bring to boil; cook 1 min. more or until slightly thickened, stirring occasionally.
Step 3

Add spinach mixture, chicken and cooked pasta; toss to coat. Cook 1 min. or until heated through.
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