Sun-Dried Tomato Pesto Chicken and Pasta

1. 1

   Using the package directions for the pasta, put hot tap water into a pot and bring to a boil, covering the pot so the water boils faster.

2. 2

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.

3. 3

   Cook the chicken for 2 minutes on each side.

4. 4

   Meanwhile, in a small bowl, whisk together the remaining ingredients except the pasta.

5. 5

   Pour over the chicken.

6. 6

   Reduce the heat and simmer, covered, for 5 to 7 minutes, or until the chicken is no longer pink in the center.

7. 7

   When the water for the pasta comes to a boil, add the pasta and cook using the package directions, omitting any salt and oil.

8. 8

   Dont overcook.

9. 9

   Drain well in a colander.

10. 10

    Serve the chicken on the pasta.

11. 11

    Spoon the pesto sauce over all.

12. 12

    Replace the sun-dried tomato pesto with basil-Parmesan pesto, the dry red wine with dry white wine, and the balsamic vinegar with lemon juice.

13. 13

    (Per Serving)

14. 14

    Calories: 381

15. 15

    Total Fat: 9.0g

16. 16

    Saturated: 1.0g

17. 17

    Trans: 0.0g

18. 18

    Polyunsaturated: 0.5g

19. 19

    Monounsaturated: 1.0g

20. 20

    Cholesterol: 67mg

21. 21

    Sodium: 441mg

22. 22

    Carbohydrates: 39g

23. 23

    Fiber: 3g

24. 24

    Sugars: 3g

25. 25

    Protein: 34g

26. 26

    Dietary Exchanges

27. 27

    2 1/2 Starch

28. 28

    3 Lean Meat

29. 29

    (Per Serving)

30. 30

    Calories: 408

31. 31

    Total Fat: 12.0g

32. 32

    Saturated: 1.5g

33. 33

    Trans: 0.0g

34. 34

    Polyunsaturated: 0.5g

35. 35

    Monounsaturated: 1.0g

36. 36

    Cholesterol: 70mg

37. 37

    Sodium: 483mg

38. 38

    Carbohydrates: 37g

39. 39

    Fiber: 3g

40. 40

    Sugars: 3g

41. 41

    Protein: 35g

42. 42

    Dietary Exchanges

43. 43

    2 1/2 Starch

44. 44

    3 Lean Meat

* Per serving · 4 servings · Values may vary.