Name: Pesto chicken pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1.5 oz whole wheat penne pasta; 1 1/2 tbsp basil pesto; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 6 cups water; 1 tsp lemon juice

Nutrition

Per serving

458 calories

Protein: 47g; 40% of calories
Carbs: 32g; 28% of calories
Fat: 17g; 32% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a large pot. While waiting, season the chicken breast with half the salt and all of the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, flip, and cook for 4 to 5 minutes more until the center is opaque and the internal temperature reaches 165°F. Move to a board and let rest for 5 minutes before slicing.
Add the remaining salt and the pasta to the boiling water. Cook for 10 to 12 minutes until al dente. Reserve a splash of the pasta water, then drain.
In the pot used for the pasta or the skillet, combine the cooked pasta, sliced chicken, pesto, lemon juice, and the reserved splash of pasta water. Toss for 1 minute over low heat until the sauce coats everything evenly.

Nutrition

Ingredients

Instructions

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