Chicken Pesto Spaghetti

Egg-free
Nut-free
Soy-free
High-Fiber
Low-Cholesterol
Low-Sodium
Low-Sugar
Dish type
Main Dish
Serves
4
Ready in
20 minutes

Ingredients

  • 1 tbsp. olive oil
  • 12 oz. cooked boneless, skinless chicken breast, cut into 1/2-inch pieces (3 cups)
  • 1 (12-oz.) pkg. cherry tomatoes, halved
  • 3/4 to 1 cup basil pesto, divided
  • 8 oz. whole-grain spaghetti
  • Grated Parmesan (optional)

Directions

Prep Time
5 minutes
Cook Time
15 minutes
Ready in
20 minutes
  1. 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.
  2. 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.
  3. Top pasta with chicken mixture, and (if desired) serve with grated Parmesan.

Nutritional Information

Serving Size
1
Per Serving
Calories 620, Calories Fat 270, Total Fat 30g, Saturated Fat 7g, Cholesterol 85mg, Sodium 430mg, Carbohydrate 48g, Protein 43g
Serving Size1
Calories620
Calories Fat270
Calories (fat) extra43
Total Fat30g
Total Fat (extra)46
Saturated Fat7g
Saturated Fat (extra)35
Cholesterol85mg
Cholesterol (extra)28
Sodium430mg
Sodium (extra)18
Potassium555mg
Carbohydrate48g
Carbohydrate (extra)16
Fiber8g
Fiber (extra)32
Sugars4g
Protein43g
Omega30g
Vitamin A1159IU
Vitamin A (extra)23
Vitamin C14mg
Vitamin C (extra)24
Iron4mg
Iron (extra)23