- In a medium skillet heat oil over medium-high heat until hot. Add chicken and tomatoes; cook and stir 3 to 4 minutes or until tomatoes begin to soften. Stir in cup of the pesto; toss to coat. Remove pan from heat; set aside.
- Meanwhile, in a large pot cook spaghetti al dente according to package directions. Reserve 1/2 cup of the pasta water. Drain pasta; return to pot. (If pasta appears dry, gradually add reserved water and toss to coat until moist.) Add remaining pesto; toss to coat. Transfer to a serving bowl.
- Top pasta with chicken mixture, and (if desired) serve with grated Parmesan.
View all nutritional information
Calories 620, Calories Fat 270, Total Fat 30g, Saturated Fat 7g, Cholesterol 85mg, Sodium 430mg, Carbohydrate 48g, Protein 43g
|Calories (fat) extra||43|
|Total Fat (extra)||46|
|Saturated Fat (extra)||35|
|Vitamin A (extra)||23|
|Vitamin C (extra)||24|