In the fresh meat case
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Prep Time: 0 min
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Cook Time: 45 min
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Serves 4
- 380
Calories
- 31G
Protein
- 530MG
Sodium
- 2G
Sat.fat
- 3G
Sugar
In the fresh meat case
Ingredients
1 tbsp. vegetable oil
1/2 cup scallions, chopped
1 cup low-sodium chicken broth
2 cups ripe cherry or grape tomatoes, halved
2 tbsp. prepared basil pesto sauce
4 cups hot, cooked whole wheat pasta (farfalle or penne)
1/4 cup shaved Parmesan cheese, optional
In a large non-stick skillet, heat oil over a medium-high heat; add scallions and sauté 30 seconds. Stir in chicken strips and broth; cover and simmer 5 to 6 minutes, or until chicken pieces are heated through. Stir in tomatoes; continue to simmer 2 minutes. Mix in pesto sauce, remove from heat and keep warm to serve.
For each serving, place 1 cup cooked pasta in a heap on a plate or in a wide, deep bowl. Ladle 1 cup cooked, hot chicken mixture over top of pasta and sprinkle with 1 tablespoon shaved Parmesan, if desired.
Pesto Chicken Saute
30 
