Lemony, basil-scented pasta is always a hit. Look for a prepared pesto that is lower in sodium, and mix it up by using a sun-dried tomato version instead of the basil one once in a while. Or omit the pesto altogether and sprinkle a tablespoon of grated Parmesan cheese on top of each dish to finish.
- Portion size 4 servings
Ingredients
Method
In large skillet, heat oil over medium-high heat; saute garlic until fragrant, about 1 minute. Add Swiss chard; saute until wilted, about 4 minutes. Transfer to serving bowl. Set skillet aside.Meanwhile, in large saucepan of boiling water, cook pasta until al dente, about 10 minutes. Reserving 1 cup of the cooking liquid, drain; stir pasta with chard mixture.
Thinly slice chicken. In same skillet, bring reserved cooking liquid, lemon zest, lemon juice and pesto to boil; stir into pasta mixture along with chicken and pepper. Top each serving with basil.
Makes 4 servings
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 252 mg
- Sugars 2 g
- Protein 35 g
- Calories 410.0
- Total fat 8 g
- Potassium 704 mg
- Cholesterol 67 mg
- Saturated fat 2 g
- Total carbohydrate 47 g
%RDI
- Iron 26.0
- Folate 50.0
- Calcium 7.0
- Vitamin A 34.0
- Vitamin C 30.0
