One-Pot Chicken Pesto Pasta
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.
Servings: 4
Ingredients:
| 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 | 1.298 mg |
| % RDI: | - |
| calcium | 30% |
| iron | 29% |
| vit A | 21% |
| vit C | 38% |
| folate | 57% |
-
1 lb (500 g) boneless skinless chicken breasts
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 zucchini, sliced (about 12 oz/375 g total)
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 jar (700 mL) tomato basil pasta sauce
3 cups (750 mL) wagon wheel pasta
1/4 cup (50 mL) prepared pesto
1 cup (250 mL) shredded mozzarella cheese
2 tbsp (25 mL) grated Parmesan cheese
2 tbsp (25 mL) 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
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