Spinach Basil Pesto Pasta With Chicken

Ingredients

Ingredients:
Pesto Ingredients:
9 ounces package of fresh spinach, rinsed and drained
10 Basil leaves or more to taste
1/4 cup Parmesan Cheese, grated
3 teaspoons Italian seasoning
1/4 teaspoon of sea salt (omit if you are watching your sodium)
1 medium zucchini, cut in half lengthwise
1 medium squash, cut in half lengthwise

Preparation

1
Preheat the Grill; grill chicken breast until for about 15 to 20 minutes on low to medium heat until it reaches an internal temperature of 170°F with a meat thermometer. When cool, cut into 1 inch cubes. Set aside.
2
Cook pasta according to package directions in a 4-qt sauce pan. Drain and rinse under cold running water using a large colander.
3
Meanwhile, cut zucchini and squash in half lengthwise using a crinkle cutter; cut into ¼ inch thick slices. Put cherry tomatoes on a skewer; spray vegetables with cooking spray; add salt and pepper to taste. Grill until vegetables are tender and crisp for about 6 to 8 minutes, turning once halfway through grilling using tongs.
4
In a food processor add olive oil, yogurt, Parmesan cheese, spinach, basil, garlic, and seasonings. Blend until smooth and creamy for about one minute.
5
In a serving bowl add the cooked pasta, grilled vegetables, grilled chicken breast and spinach basil pesto mix; mix will. Serve immediately or cover and refrigerate until ready to serve.
6
Makes: 16 cups total | Adult Serving size: 2 cups | Child serving size: 1 cup

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About

This recipe is 82cents per one cup serving! Litterally filled with vitaminsa and minerals from A to zinc!

Nutrition for 2 cup serving:
Calories: 329 / 26 g protein / 44 g carbohydrates/ 8 g fiber/ 6 g sugar/ 7 g total fat/ 1.5 g saturated fat/ 37 mg cholesterol/ 468 mg sodium

Excellent Source of % Daily Value (20% or more of % Daily Value):
Vitamin K (205%) ~ 164 mcg Vitamin C (41%) ~ 25 mg
Manganese (116%) ~ 2.3 mg Magnesium (21%) ~ 83 mg
Vitamin A (70%) ~ 3480 IU Phosphorus (19%) ~ 190 m
Selenium (54%) ~ 37 mcg Folate (22%) 87 mcg

Good Source of % Daily Value (10% - 19% Daily Value):
Potassium (17%) ~ 493 mg Calcium (13%) ~ 132 mg
Iron (15%) ~ 3 mg Zinc (11%) ~ 2 mg
Thiamin (15%) ~ 0.2 mg Riboflavin (10%) ~ 0.2 mg
B6 (15%) ~ 0.3 mg Niacin (10%) ~ 2 mg
Molybdenum (11%) ~ 8 mcg

Yield:

8.0 servings / 16 cups total

Added:

Monday, August 2, 2010 - 12:54pm

Creator:

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