Name: Pesto chicken pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 oz dry penne pasta; 5 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2/3 cup cherry tomatoes, halved; 1 1/2 tbsp pesto sauce; 2 tbsp nonfat Greek yogurt; 2 tbsp pasta water, reserved from pot; 1 tsp lemon juice

Nutrition

Per serving

452 calories

Protein: 42g; 37% of calories
Carbs: 35g; 31% of calories
Fat: 16g; 32% of calories

Instructions

Prep 15 min · Cook 10 min

Bring a large pot of salted water to a boil. While the water heats, season the chicken strips with half the salt and all the black pepper. When the water is boiling, add the pasta and cook for 10 minutes until tender.
Heat the olive oil in a skillet over medium high heat. Add the chicken in a single layer and cook for 3 minutes. Flip and cook for 3 minutes more until browned and opaque in the center. While the chicken cooks, reserve a splash of pasta cooking water, then drain the pasta. Done when opaque in the center, 165°F.
Lower the skillet heat to low. Add the cooked pasta, halved cherry tomatoes, pesto, Greek yogurt, lemon juice, and the reserved pasta water. Toss constantly for 1 minute until a creamy sauce forms. Taste and add the rest of the salt if needed.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes