Heart-Healthy Chicken Pesto Pasta
Elevate your weeknight dinner game with this Heart-Healthy Chicken Pesto Pasta, a flavorful yet wholesome twist on a classic favorite. Made with nutrient-packed whole-grain pasta and lean boneless, skinless chicken breast, this dish is complemented by a homemade pesto bursting with fresh basil, garlic, raw walnuts, and a hint of lemon for a zesty finish. Sautéed cherry tomatoes and tender spinach add vibrant color and a boost of vitamins, making this meal as nutritious as it is delicious. Ready in just 45 minutes, this recipe is perfect for busy nights when you're craving something satisfying yet heart-smart. Serve it warm with a sprinkle of Parmesan and watch this quick, fresh, and healthy pasta become a family favorite!
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Recipe Information
Ingredients
- 8 ounces whole-grain pasta
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 2 cups fresh basil leaves
- 0.25 cup raw unsalted walnuts
- 2 tablespoons lemon juice
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes
- 2 cups spinach leaves
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil. Once boiling, add the whole-grain pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the chicken. Cut the boneless, skinless chicken breast into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked and golden brown. Remove the chicken from the skillet and set aside.
In a food processor, combine the garlic cloves, fresh basil leaves, walnuts, lemon juice, grated Parmesan cheese, salt, and black pepper. Process until the mixture is smooth. With the processor running, slowly drizzle in 1 tablespoon of olive oil, blending until the pesto reaches a creamy consistency.
Return the skillet to the stovetop over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they begin to burst and soften.
Add the cooked pasta, cooked chicken, and spinach leaves to the skillet with the tomatoes. Toss everything together gently.
Pour the prepared pesto sauce over the pasta and chicken mixture, and toss until everything is well combined and coated with the pesto.
Serve the chicken pesto pasta warm, garnished with a sprinkle of additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 8.0 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 480 mg | 37% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
