Spinach-Pesto Pasta Toss
Rating:
★★★★★ 1 vote
Serves:
4
Prep:
5 Min
Cook:
25 Min
Ingredients
- 6 oz
- spaghetti
- 1/2 c
- packed fresh basil
- 1/2 c
- packed baby spinach
- 2 Tbsp
- chopped walnuts
- 1 Tbsp
- greated parmesan cheese
- 1 clove
- garlic
- 1/4 c
- chopped onions
- 1 medium
- red pepper seeded and sliced
- 1 pkg
- 9oz hollandaise sauce mix, like knorr
- 1 c
- nonfat milk
- 1 c
- cubed leftover roasted chicken
How to Make Spinach-Pesto Pasta Toss
- 1Cook 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.
- 2In 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.
- 3Add spinach mixture, chicken and cooked pasta; toss to coat. Cook 1 min. or until heated through.
About Spinach-Pesto Pasta Toss
Course/Dish: Pasta Salads
Other Tag: Quick & Easy
