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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.
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2
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
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3
Cook the chicken for 2 minutes on each side.
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4
Meanwhile, in a small bowl, whisk together the remaining ingredients except the pasta.
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5
Pour over the chicken.
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6
Reduce the heat and simmer, covered, for 5 to 7 minutes, or until the chicken is no longer pink in the center.
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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.
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8
Dont overcook.
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9
Drain well in a colander.
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10
Serve the chicken on the pasta.
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11
Spoon the pesto sauce over all.
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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.
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13
(Per Serving)
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14
Calories: 381
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15
Total Fat: 9.0g
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16
Saturated: 1.0g
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17
Trans: 0.0g
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18
Polyunsaturated: 0.5g
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19
Monounsaturated: 1.0g
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20
Cholesterol: 67mg
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21
Sodium: 441mg
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22
Carbohydrates: 39g
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23
Fiber: 3g
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24
Sugars: 3g
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25
Protein: 34g
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26
Dietary Exchanges
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27
2 1/2 Starch
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28
3 Lean Meat
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29
(Per Serving)
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30
Calories: 408
-
31
Total Fat: 12.0g
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32
Saturated: 1.5g
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33
Trans: 0.0g
-
34
Polyunsaturated: 0.5g
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35
Monounsaturated: 1.0g
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36
Cholesterol: 70mg
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37
Sodium: 483mg
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38
Carbohydrates: 37g
-
39
Fiber: 3g
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40
Sugars: 3g
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41
Protein: 35g
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42
Dietary Exchanges
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43
2 1/2 Starch
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44
3 Lean Meat
