Tuesday, January 17, 2012

Chicken Pesto Pasta

Ready for an amazingly delicious meal that the entire family will LOVE and it's only 385 calories a serving? Then you will love this recipe! It combines the fresh flavors of Italy with healthy ingredients no one will even know are there. This is another recipe from Rocco Dispirito's Now Eat This! cookbook that I have totally fallen in love with. I've made a few changes and here's the recipe:

8 oz whole wheat pasta (we used rotelle)
2 large garlic cloves, chopped
1/2 fat-free sour cream
1 C packed fresh basil leaves
2 Tbl chopped fresh flat- leaf or Italian parsley
1/2 C grated parmigiano-Reggiano cheese
1 Tbl chopped toasted pine nuts
1 frozen or fresh chicken breast, cooked and sliced
1 roma tomato, chopped

In a skillet, toast the pine nuts until they are golden. Set aside. Cook the chicken seasoning both sides with salt and pepper. Once cooked all the way through, slice and put aside.

Bring a large pot of water to boil. Add the whole wheat pasta and cook until al dente and drain.

Using a food processor (or magic bullet), add the sour cream and chopped garlic together. Mix. Add the basil, parsley, cheese, and pine nuts and puree until smooth. Add salt and pepper to taste.

Add the pesto mix to the pasta and mix together. Add the chicken and tomatoes. You are now ready to devour the awesomeness we call Smart Eats! :-) The creamy pesto mixed with the seasoned chicken is incredible. You don't even realize you're eating whole wheat noodles. Trust me, I'm a stickler for taste and I give this dish 5 stars.