Chicken Pesto Parmesan Pasta Skillet
Ingredients
The pasta and sauce
-
8
oz
uncooked bowtie pasta
-
1 ½
cups
water
-
1
cup
skim milk
-
1
teaspoon
salt
The vegetables
-
2
cups
fresh broccoli florets
-
1
cup
chopped zucchini
-
½
cup
frozen peas
The pesto
-
3
tablespoons
pine nuts
-
¾
cup
fresh basil leaves
-
2
cloves
garlic
-
1
tablespoon
lemon juice
The protein
-
8
oz
cooked boneless skinless chicken breast
The cheese
-
4
oz
finely shredded Parmesan cheese
Instructions
- Toast the pine nuts in a skillet over medium heat until golden, then set aside.
- In a food processor, blend 2 tablespoons of the toasted pine nuts with basil, garlic, and lemon juice to make pesto.
- In the same skillet, combine dry pasta, water, milk, and salt. Add broccoli, zucchini, and peas, then heat to a simmer.
- Once simmering, reduce heat and cook for 13-16 minutes until liquid is mostly absorbed.
- Stir in the chicken and pesto, cooking for 1-2 more minutes.
- Remove from heat and mix in most of the Parmesan cheese, reserving some for topping.
- Cover for a few minutes until cheese is melted, then serve topped with reserved Parmesan and pine nuts.
Nutrition Facts (estimated)
Servings
6
Calories
335
Total fat
10g
Total carbohydrates
37g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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