Pesto Pasta with Chicken
Ingredients
The pasta
The pesto
-
3
cups
fresh basil
-
2
tablespoons
toasted pine nuts
-
1
clove
garlic
-
½
cup
plain Greek yogurt
-
2
tablespoons
grated Parmesan cheese
-
2
tablespoons
olive oil
-
1
tablespoon
lemon juice
-
to taste
salt
The chicken
-
8
oz
boneless, skinless chicken breasts
-
to taste
salt
-
to taste
ground black pepper
-
3
dashes
cayenne pepper
-
1
tablespoon
olive oil
-
as needed
lemon wedges
Instructions
- Cook the spaghetti according to the package instructions, then drain and reserve some pasta water.
- Pulse basil, pine nuts, and garlic in a food processor, then add yogurt, Parmesan, olive oil, lemon juice, and salt. Adjust consistency with pasta water if needed.
- Season chicken with salt, pepper, and cayenne. Cook in a heated skillet with olive oil until browned and cooked through, then slice.
- Toss spaghetti with pesto, combine well, top with chicken, and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
3
Calories
620
Total fat
23.7g
Total carbohydrates
64.9g
Total protein
41.2g
Sodium
190mg
Cholesterol
157mg
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