chicken and pesto with pasta

chicken and pesto with pasta

prep time: 10 minutes
cook time: 20 minutes
ready in: 30 minutes

makes: 4 servings, 7 oz. each


  • 8 oz. uncooked Rotini pasta
  • 2 teaspoons Simply Enjoy garlic-flavored olive oil
  • 1 lb. boneless skinless chicken thighs, trimmed of fat
  • 1 cup pesto sauce with basil, reduced fat (found in the refrigerator case)
  • 1/4 cup shredded Parmesan cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook pasta in a large saucepan in boiling water as directed on package.
  2. Meanwhile, pat chicken dry with clean paper towels and cut chicken into 1-inch chunks. Sprinkle with 1/4 teaspoon black pepper.
  3. Heat oil in large nonstick skillet over medium-high heat. Saute chicken until cooked through. Reduce heat to low and stir in pesto, coating all surfaces.
  4. To create a sauce, spoon 3–4 Tablespoons of hot pasta water into pesto.
  5. Lift cooked pasta from water and stir into chicken; toss to coat thoroughly.
  6. Divide evenly among 4 dinner plates and sprinkle each with 1 tablespoon cheese.
  7. Suggestion: Serve with a side salad or a side of steamed vegetables

per serving: 620 calories, 30g fat, 7g saturated fat, 100mg cholesterol, 710mg sodium, 50g carbohydrate, 4g fiber, 35g protein