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Nutrition Facts
Serving Size 1 (254g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup pesto sauce
Calories 520
Calories from Fat 157		(30%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 7.4g	37%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 120mg		40%
Sodium 181mg		7%
Potassium 577mg		16%
Total Carbohydrate 52.7g		17%
	Dietary Fiber 2.8g	11%
	Sugars 3.6g
Protein 36.4g		72%
detailed view... how is this calculated?

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Chicken Pesto Pasta

Recipe #232316 | 20 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: **Mandy**
Jun 5, 2007

This is a nice simple to prepare & tasty pasta, if you don't have sun-dried tomatoes just use some fresh chopped ones & you can also experiment with different flavoured pestos, I usually use basil pesto but will be trying sun-dried tomato pesto next time.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, crushed
500 g ground chicken
1/4 cup prepared pesto sauce
1/2 cup cream
1/4 cup semi sun-dried tomato, sliced
250 g ribbon pasta
salt & pepper
basil leaves (to garnish)
shaved parmesan cheese (to garnish)

Directions

1
Heat oil & saute onion & garlic until tender, add mince, brown well breaking it up with a spoon as it cooks.
2
Stir in sauce, cream, tomatoes & seasonings, simmer for 5-10 minutes.
3
Cook pasta in boiling salted water until tender, drain & toss through sauce.
4
Top with basil & parmesan to serve.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Pasta, Rice & Grains > Pasta
Preparation > Time to Make > < 30 mins
Preparation > Simple

Featured Reviews for This Recipe

From: Desert Sea Chicken

On Sep 12, 2009

Very good recipe! We left out the cream as we did not have any but the recipe will certainly be used again.

0 people found this review helpful

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From: Breaufamily

On May 19, 2009

Delicious with or without chicken

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From: Tamaretta

On Aug 12, 2008

This was a tasty and easy weeknight dinner. I used about 3-4 Tbls sun dried tomato pesto in addition to the basil pesto and still found it bland, but I (and my family) thinks it needs less pasta. Next time I will only cook about 4-5 ounces of pasta and see how the flavors balance out. I also subbed lowfat milk for the cream and it was fine for us. I also added a few sliced mushrooms and fresh spinach that needed to be used up. Fresh parmesan is a must--no green can stuff! Thanks for posting!

2 people found this review helpful

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From: Dr. Jenny

On May 15, 2008

This dish was easy to prepare, and looked and smelled delicious. The taste was very good, but needed a little more flavoring. DH suggested that using a bit more pesto next time might do the trick. I just noticed another reviewer said the same thing, so maybe that is it. We followed the directions as posted. Thank you for a nice meal.

1 person found this review helpful

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