Spinach-Pesto Pasta Toss
★★★★★ 1 vote5
Ingredients
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6 ozspaghetti
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1/2 cpacked fresh basil
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1/2 cpacked baby spinach
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2 Tbspchopped walnuts
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1 Tbspgreated parmesan cheese
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1 clovegarlic
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1/4 cchopped onions
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1 mediumred pepper seeded and sliced
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1 pkg9oz hollandaise sauce mix, like knorr
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1 cnonfat milk
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1 ccubed leftover roasted chicken
How to Make Spinach-Pesto Pasta Toss
- 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.
- 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.
- Add spinach mixture, chicken and cooked pasta; toss to coat. Cook 1 min. or until heated through.