PESTO & PASTA CHICKEN RECIPE

4 skinless, boneless chicken breast halves
6 ounces penne pasta, uncooked
1 cup firmly packed fresh spinach leaves
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh basil
1 tablespoon pine nuts, toasted
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 cup plain nonfat yogurt
vegetable cooking spray for coating the skillet

1.
Start by slicing chicken breast halves diagonally into 1/4-inch strips and set aside into
the freezer to partially freeze.

2.
Cook noodles according to package directions, leaving out the salt. Drain well; set aside
but keep warm. Combine spinach leaves, grated parmesan cheese, chopped
fresh basil, pine nuts, garlic powder, and red pepper flakes in a blender or food
processor. Blend until smooth. Pour the mixture into a bowl and add the yogurt and
mix well. Set mixture aside for later use.

3.
Coat a large skillet with vegetable cooking spray and place over medium-high
heat until hot. Add chicken and saute until browned. Add spinach mixture to the skillet.
Cover and let simmer until chicken is tender and cooked through.

4.
After chicken has finished cooking add the pasta to the skillet and toss to
combine and to warm. Enjoy!

 

 

 

 



 
 
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