Heart-Healthy Pasta with Pesto and Chicken
Transform your dinner routine with this irresistibly flavorful Heart-Healthy Pasta with Pesto and Chicken recipe, where wholesome ingredients meet bold tastes. Featuring nutrient-packed whole grain pasta, juicy skinless chicken breast, and a vibrant homemade basil pesto, this dish is the perfect balance of health-conscious and indulgent. Fresh spinach, burst cherry tomatoes, and a hint of lemon juice add a refreshing, zesty touch to every bite, while parmesan cheese provides a satisfying umami finish. Ready in just 30 minutes, this crowd-pleaser is ideal for busy weeknights or relaxed weekend dinners. Simple to prepare and loaded with protein, fiber, and vitamins, it's a hearty, guilt-free option for boosting your meal rotation. Perfect for fans of Mediterranean-inspired dishes, this recipe will redefine your idea of a healthy pasta dinner.
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Recipe Information
Ingredients
- 8 ounces whole grain pasta
- 1 pound skinless chicken breast
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups basil leaves
- 0.25 cups pine nuts
- 2 units garlic cloves
- 1 tablespoon lemon juice
- 0.25 cup parmesan cheese
- 0.5 cup low-sodium chicken broth
- 1 cup cherry tomatoes
- 2 cups baby spinach
Instructions
Bring a large pot of water to a boil, add salt, and cook the whole grain pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water and then drain the pasta.
While the pasta is cooking, slice the chicken breast into thin strips. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In a food processor, combine basil leaves, pine nuts, garlic cloves, lemon juice, parmesan cheese, and 1 tablespoon of olive oil. Pulse until smooth, adding chicken broth a little at a time to reach your desired consistency.
In the same skillet used for the chicken, add the cherry tomatoes and cook until they begin to blister and soften, about 3-4 minutes.
Return the cooked chicken to the skillet along with the cooked pasta, baby spinach, and reserved pasta water. Stir well to combine and heat through.
Add the pesto to the skillet and toss with the pasta and chicken until everything is evenly coated in the pesto.
Serve the pasta immediately, garnishing with additional parmesan cheese if desired.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 8.1 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1027 mg | 22% | |
*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.
