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Nutrition Facts
Serving Size 1 (289g) Recipe makes 1 servings The following items or measurements are not included below: 1 tablespoon pesto sauce
Calories 588
Calories from Fat 130		(22%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 4.6g	22%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 92mg		3%
Potassium 540mg		15%
Total Carbohydrate 79.3g		26%
	Dietary Fiber 4.3g	17%
	Sugars 4.9g
Protein 31.2g		62%
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Solo Chicken Pasta Verdura

Recipe #392279 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bill Hilbrich
Sep 28, 2009

This recipe suggests leftover cooked chicken, however for a more formal presentation, a small boneless chicken breast could be grilled and placed on top of the pasta verdura. I have suggested Zucchini, however any vegetable that can be sliced or diced and heated quickly might be used. Remember That Cooking is a Creative Sport.

SERVES 1 , 1 cup (change servings and units)

Ingredients

1/2 cup cooked chicken
1 cup uncooked pasta
1/3 cup onion, diced
1/3 cup zucchini, sliced
1 tablespoon minced garlic
1 tablespoon pesto sauce
1 tablespoon white wine
1 teaspoon butter
1 teaspoon olive oil

Directions

1
Cook pasta according to directions and drain.
2
Melt the butter in a frying pan and add the olive oil.
3
Add the onion to the pan, and cook until nearly translucent.
4
Add the zucchini, garlic, and chicken and continue to heat until the zucchini is limp.
5
Mix the pesto and white wine in the serving dish.
6
For final presentation, add the pasta to the serving dish, followed by the chicken and vegetables and toss.
7
An optional garnish might be parmesan cheese and/or parsley.