Ingredients
1/2 lb chicken breast meat - (boneless, sk, inless)
6 oz penne pasta (short tubes) - uncooke, d
2 cup fresh spinach leaves - (firmly pack, ed)
4 tbsp grated parmesan cheese
3 tbsp chopped fresh basil
2 tbsp pine nuts
3 garlic cloves - peeled and minced
1/4 tsp red pepper flakes
1 cup plain nonfat yogurt
1/2 tsp salt
1 vegetable cooking spray
Directions
Slice the chicken into bite-sized pieces and set aside. Cook the pasta
according to the package directions, omitting any salt or fat. Drain
well, set aside and keep warm.
Combine the spinach and the next seven ingredients in the container
of an electric blender or food processor. Cover and process until
smooth. Pour into a small bowl and set aside.
Coat a large skillet with cooking spray; place over medium-high heat
until hot. Add the chicken and saute until browned; stir in the
reserved spinach mixture. Cover and simmer 5 minutes or until it is
thoroughly heated and the chicken is tender (do not boil).
Add the reserved past to the skillet. Toss gently. Serve immediately.
Per Serving: Calories: 385 Protein: 29 grams
: Carb: 52 grams Sodium: 600 mg
: Fat: 6 grams (14% of calories)
* Adapted from "Cooking Light Cookbook" 1990 (Oxmoor House, 1989) *
Published in: Nutrition Action Healthletter (CSPI) * Typed for you by
Karen Mintzias
Servings: 3 servings
Pesto 'n' Pasta Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry; Sauce
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, in truth as far back as the Egyptians, and possibly even further than that. Interesting though that is, these, old records were just very simple hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Pesto 'n' Pasta Chicken recipe.
