Dinner

Bridget's Chicken Pesto and Rotini is for Dinner.

Bridget's Chicken Pesto and Rotini takes 5 minutes to prepare.

Bridget's Chicken Pesto and Rotini takes 20 minutes to cook.

Bridget's Chicken Pesto and Rotini makes 5 servings.

The ingredients for Bridget's Chicken Pesto and Rotini are:

1 lb of boneless, skinless, chicken breasts
1 bag of Mexican style Vegetables
1.5 cups of cooked whole wheat rotini
5 tablespoons of Basil Pesto
Salt & Pepper to taste

Here is how you make Bridget's Chicken Pesto and Rotini:

Preheat oven to 350Spread 1 tablespoon of pesto on each side of each chicken breasts. Place in a casserole pan with breast side up. Bake chicken at 350 for 20 mins.Make 2 servings of Rotini (approx 1.5 cups cooked) according to directions. Make aldente. Drain remaining liquid.Cook Frozen Vegetables at same time according to stove top directions. Make aldente. Drain remaining liquid.The chicken will finish first. Dice chicken in large chunks. There will be residual olive oil from the pesto left in the pan. Pour this into a non stick skillet. Add drained rotini, vegetables, and chicken. Lightly saute mix together until well blended.Add salt and pepper to taste.Remove chicken and cut in large chunks.Serving Size: Makes 5-6 servings. 1 cup servings.Number of Servings: 5Recipe submitted by SparkPeople user SKYLAR_AMBER.

The nutritional information for Bridget's Chicken Pesto and Rotini is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 242.0

• Total Fat: 8.0 g
• Cholesterol: 52.0 mg
• Sodium: 201.0 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.1 g
• Protein: 22.1 g