Pasta with Chicken and Pea Pesto

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318 CALORIES 41g CARBS 10g FAT 28g PROTEIN
5
Freestyle™ SmartPoints™ New!
(8 Old SmartPoints™)
(9 PointsPlus®)
Pesto, pesto, pesto yum. Using the delicious pea pesto from yesterday (I had made a double batch), I couldn’t wait to incorporate it with some pasta. To make this dish, I used a quick go to pasta recipe I use all the time and just added in the pea pesto instead of the normal cheese and lemon I would add in step 5. A touch of milk adds creaminess and the red pepper adds a little kick.
The Recipe

Pasta with Chicken and Pea Pesto

PREP TIME: 10 Hours, 15 Min
COOK TIME: 30 Min
TOTAL TIME: 10 Hours, 45 Min
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Ingredients

US METRICS
  • 12 oz frozen peas, defrosted
  • 1/3 cup Parmesan cheese
  • 1 tbsp olive oil
  • 2 U garlic cloves
  • 1/4 cup fresh basil, chopped
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 8 oz high fiber pasta
  • 1 lb boneless skinless chicken breast, cut into small chunks
  • 2 U garlic cloves, minced
  • 1/2 cup onion, diced
  • 2 cups cauliflower florets
  • 1/3 cup 2% milk
  • 2 1/2 cups low sodium chicken broth

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Instructions

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1

Make the pea pesto by adding the peas, Parmesan cheese, olive oil, garlic cloves, basil, chopped, lemon juice, salt, black pepper, and red pepper flakes to a food processor and pulsing until well combined.

2

Season the chicken with salt and pepper. Heat up the olive oil (and some extra cooking spray if needed) in a large saute pan and cook the chicken until it is lightly browned and just cooked. Set aside in a separate bowl. Be careful not to overcook the chicken, a little underdone is ok, or the chicken will end up rubbery.

3

In the same saute pan, add the onion and cook for 5-7 minutes until it begins to become translucent. Add the garlic and cook another minute or two until fragrant.

4

Add in whatever pasta you are using and 2 cups of the chicken broth and red pepper. Bring to a boil and then simmer until the water is almost completely absorbed and pasta is close to cooked about 8 minutes.

5

Add in the cauliflower and the additional 1/2 cup of chicken broth. Cover and let simmer for about 4 minutes until cauliflower is just tender.

6

Add in the milk, pea pesto, and any additional salt and pepper. Stir together and simmer for about 5 minutes until the sauce begins to thicken. Turn off and let the pasta sit for 2-3 minutes longer so the sauce can continue to thicken. Serve!

Nutritional Facts
Serving Size: about about 1.25 cups
Amount Per Serving
Calories 318
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
9%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 43mg
14%
Sodium 433mg
19%
Total Carbohydrate 41g
14%
Dietary Fiber 7g
30%
Sugars 6g
Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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