Spinach-Pesto Pasta Toss

Spinach-pesto Pasta Toss

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Ronda Krouch


It a great change from regular salad.


★★★★★ 1 vote

5 Min
25 Min


  • 6 oz
  • 1/2 c
    packed fresh basil
  • 1/2 c
    packed baby spinach
  • 2 Tbsp
    chopped walnuts
  • 1 Tbsp
    greated parmesan cheese
  • 1 clove
  • 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


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

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About Spinach-Pesto Pasta Toss

Course/Dish: Pasta Salads
Other Tag: Quick & Easy

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