Heart-Healthy Pesto Chicken Pasta
Elevate your dinner table with this delicious and nutritious Heart-Healthy Pesto Chicken Pasta, a perfect balance of vibrant flavors and wholesome ingredients. Featuring tender bites of seared chicken breast, al dente whole grain pasta, and a creamy homemade pesto sauce made with fresh basil, unsalted almonds, and a hint of lemon, this recipe is packed with heart-healthy fats, lean protein, and nutrient-rich veggies like baby spinach and cherry tomatoes. Quick and easy to prepare in under 40 minutes, it’s an ideal choice for a satisfying weeknight meal that doesn’t compromise on health or taste. Garnish with a sprinkle of Parmesan for the perfect finishing touch and serve up a dish that’s both comforting and good for you!
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Recipe Information
Ingredients
- 8 ounces whole grain pasta
- 1 pound skinless, boneless chicken breast
- 2 tablespoons olive oil
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 2 cups fresh basil leaves
- 1 quarter cup unsalted almonds
- 2 garlic cloves
- 2 tablespoons lemon juice
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup water
Instructions
Bring a large pot of salted water to a boil and cook the whole grain pasta according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, prepare the chicken. Cut the chicken breast into bite-sized pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 6-8 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the baby spinach until it is wilted, about 2 minutes. Add the cherry tomatoes and cook for another 2 minutes until the tomatoes are slightly softened.
To make the pesto, combine fresh basil leaves, unsalted almonds, garlic cloves, lemon juice, Parmesan cheese, a pinch of salt, and a pinch of black pepper in a food processor. While processing, gradually add the water to achieve a smooth consistency. Adjust the seasoning to taste.
In the skillet with the spinach and tomatoes, return the chicken and add the cooked pasta.
Pour the pesto over the pasta-chicken mixture and toss everything together until well combined and heated through.
Serve warm and garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 10.8 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 762 mg | 59% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2898 mg | 62% | |
*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.
