Creamy Pesto Chicken
added 03/07/08
Serves
6
A
blender or food processor makes quick work of turning spinach,
basil, and non-fat yogurt into a creamy sauce to be served with
lightly sautéed chicken breasts and tubular pasta.
12
oz.. ziti, penne, mostaccioli, or elbow macaroni
1
lb. fresh spinach
1/2
cup grated Parmesan cheese
1/2
cup chopped fresh basil
1/4
cup pine nuts
6
cloves garlic, peeled and chopped
1/4-1/2
tsp. red pepper flakes
1
pint plain nonfat yogurt
Salt
to taste
2
tsp. olive oil
1
medium onion, thinly sliced
1
large red pepper, cut into strips
1
lb. skinless, boneless chicken breasts cut into strips
Cook
the pasta in plenty of water until tender but still firm (al dente).
Do not overcook. Drain and keep warm. While pasta is cooking,
combine the spinach, cheese, basil, pine nuts, garlic, red pepper
flakes, yogurt, and salt in an electric blender or food processor.
Cover and process until smooth.
Heat
oil in a large nonstick skillet over medium heat. Add the chicken,
onion, and red pepper and cook until chicken is opaque, 3-5 minutes.
Stir in the spinach mixture, cover, and bring to a simmer.
Reduce
heat and gently cook until mixture is heated through. Add pasta
to the skillet, mix well, and serve.
Per
serving: 455 cal; 38 g protein; 69 g carbohydrate; 10 g fat; 72
mg cholesterol; 302 mg sodium % calories from fat: 20%; from saturated
fat: 5%.
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