Dinner

Chicken/vegetable pesto pasta is for Dinner.

Chicken/vegetable pesto pasta takes 10 minutes to prepare.

Chicken/vegetable pesto pasta takes 30 minutes to cook.

Chicken/vegetable pesto pasta makes 6 servings.

The ingredients for Chicken/vegetable pesto pasta are:

Heat large skillet over medium-high heat. When skillet is hot, add 1 tb olive oil and sautee chicken breast until brown on both sides, about 5 minutes each side. While it is browning, dice bell pepper and onion, and start 2 quarts of water to boil for the penne pasta. Remove chicken from the pan and let rest; add onion and bell pepper to the pan, cook until softened, about 5 minutes. Add minced garlic to the pan, let cook about 30 seconds until fragrant, then add broth to deglaze, making sure to scrape any fond (browned bits) off the bottom of the pan. As soon as the broth comes to the boil, drop the temperature to low, and add 1 tomato, diced (do not drain the juice from it), 1 can artichoke hearts packed in water not oil, and 1/2 cup canned mushrooms. Roughly chop the chicken and add back to the pan with the salt. When the pasta is done, drain it thoroughly and toss it with the chicken mixture and the pesto right in the pan. Garnish with parsley or chopped green onion as desired.

Here is how you make Chicken/vegetable pesto pasta:

see ingredient listServing Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JBARBER600.

The nutritional information for Chicken/vegetable pesto pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 380.9

• Total Fat: 10.3 g
• Cholesterol: 58.8 mg
• Sodium: 1,043.0 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 3.7 g
• Protein: 31.7 g