One-Pot Chicken Pesto Pasta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 684 |
| pro | 46 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 69 g |
| fibre | 8 g |
| chol | 99 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 30 |
| iron | 29 |
| vit A | 21 |
| vit C | 38 |
| folate | 57 |
Use any short pasta shape in this kid-friendly dish. Since the pasta cooks right in the sauce, it saves valuable cleanup time on a busy weeknight. For variety, use any vegetable that your children like instead of the zucchini.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 zucchinis, sliced (about 1 oz/375 g total)
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tomato-basil pasta sauce, jar (700 mL)
- 3 cups wagon wheel pasta
- 1/4 cup prepared pesto
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Preparation
Cut chicken into 1-inch (2.5 cm) chunks. In Dutch oven, heat oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.
Add onion, garlic, zucchini, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 4 minutes.
Add pasta sauce, 2-1/2 cups (625 mL) water and pasta to pan; bring to boil, scraping up brown bits from bottom of pan. Reduce heat, cover and simmer, stirring occasionally, for 8 minutes. Uncover and simmer, stirring occasionally, until pasta is tender, about 5 minutes.
Return chicken and any accumulated juices to pan. Add pesto; stir until heated through. Sprinkle with mozzarella and Parmesan cheeses and parsley.
Source : Canadian Living Magazine: May 2004
- Keywords : Main Course; One-Pot; Kid-Friendly; Chicken; Cheese; Zucchini; Tomato sauce; Parmesan; Garlic; Onions;
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