Chicken Breasts with Pasta & Pesto
Satisfy your appetite with this healthy and delightful pasta and chicken dish.
Servings: 6 people
Calories: 337kcal
Ingredients
- 8 ounces whole-grain fusilli pasta dry
- 3 boneless and skinless chicken breasts
- 2 tablespoons extra virgin olive oil divided
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1 cup baby bella mushrooms cleaned and sliced
- 1 cup cherry tomatoes
- 2 garlic cloves minced
- 2 tablespoons basil leaves fresh
- 1/4 cup basil pesto
Instructions
- Boil pasta in salted water until al dente and drain. Set aside. Reserve 1/4 cup of the pasta water for later use.
- Using a meat mallet pound the chicken breasts to an even thickness. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on both sides of each chicken fillet.
- Place a large skillet with 1 tablespoon olive oil over medium heat and add chicken. Cook fillets until golden, turn over and reduce heat to medium-low. Cover skillet with a lid and cook 10 additional minutes.
- After 10 minutes, turn heat off and make sure chicken is cooked through. Remove fillets and slice each into 1-inch medallions. Place on a plate and cover with foil while cooking mushrooms.
- In the same skillet turn to medium heat, add remaining olive oil and mushrooms, cook for 5 minutes, stirring occasionally, until mushrooms are lightly browned. Add tomatoes and garlic and cook for 1 minute. Add pasta and pasta water, and toss to combine. Cook for 1 to 2 minutes, or until warmed through, remove from heat. Toss in chopped basil.
- Serve chicken and pasta with pesto on the side.
- Enjoy!
Nutrition
Calories: 337kcal | Carbohydrates: 30g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 253mg | Fiber: 2g | Sugar: 2g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9