One-Pot Chicken Pesto Pasta One-Pot Chicken Pesto Pasta

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2004



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1298 mg
  • Protein 46 g
  • Calories 684.0
  • Total fat 24 g
  • Cholesterol 99 mg
  • Saturated fat 8 g
  • Total carbohydrate 69 g


  • Iron 29.0
  • Folate 57.0
  • Calcium 30.0
  • Vitamin A 21.0
  • Vitamin C 38.0
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One-Pot Chicken Pesto Pasta