Pesto 'n' pasta chicken
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Wmo6`>,Y ImoӬźΉ&CUD[)J%F#E˯iS7[Xyxw|N?%&6!mBN{U7u![Nɏ L&a=SCһ Ss`0Nni*nn88::*:TI&F94FHSoIä zaoMlE Ufa3 .H1:ɔ 8b(65IzDs4ـVI=C լXAdwI,i ~,tt \ q|8oLp&bL.ǻ,fgG2?v(4SWl3xGfH]|n8hg wdL=LN%]jҧCY Ǜkқ!M]}8(1ur>8v&R<7 -g1*oA鋎xe5՛w3jv{O;ig-0me=%K`}? h5?O_^| e'FS:h0?*r C]C-}j|Ck8qf 50|;7ZGp&ç1:C}_?{ZyœAIdO:}k duWU\U-\.o\e*dkRXU5C\ 꺭&aUSܚKpm!d}m5cf[ EAX;HUxI^~w+ʛz~2v~Y&\+һ'_\G!}rw䣶 Pesto 'n' pasta chicken
  Pesto    Pasta    Chicken    Poultry    Low Fat  
Last updated 10/4/2011 7:52:10 PM. Recipe ID 12046. Report a problem with this recipe.
Wmo6`>,Y ImoӬźΉ&CUD[)J%F#E˯iS7[Xyxw|N?%&6!mBN{U7u![Nɏ L&a=SCһ Ss`0Nni*nn88::*:TI&F94FHSoIä zaoMlE Ufa3 .H1:ɔ 8b(65IzDs4ـVI=C լXAdwI,i ~,tt \ q|8oLp&bL.ǻ,fgG2?v(4SWl3xGfH]|n8hg wdL=LN%]jҧCY Ǜkқ!M]}8(1ur>8v&R<7 -g1*oA鋎xe5՛w3jv{O;ig-0me=%K`}? h5?O_^| e'FS:h0?*r C]C-}j|Ck8qf 50|;7ZGp&ç1:C}_?{ZyœAIdO:}k duWU\U-\.o\e*dkRXU5C\ 꺭&aUSܚKpm!d}m5cf[ EAX;HUxI^~w+ʛz~2v~Y&\+һ'_\G!}rw䣶


 
      Title: Pesto 'n' pasta chicken
 Categories: Poultry, Main dish, Low-fat
      Yield: 3 Servings
 
    1/2 lb Chicken breast meat
           -- (boneless, skinless)
      6 oz Penne pasta (short tubes)
           -- uncooked
      2 c  Fresh spinach leaves
           -- (firmly packed)
      4 tb Grated Parmesan cheese
      3 tb Chopped fresh basil
      2 tb Pine nuts
      3    Garlic cloves
           -- peeled and minced
    1/4 ts Red pepper flakes
      1 c  Plain nonfat yogurt
    1/2 ts Salt
           Vegetable cooking spray
 
  Slice the chicken into bite-sized pieces and set aside. Cook the pasta
  according to the package directions, omitting any salt or fat. Drain
  well, set aside and keep warm.
  
  Combine the spinach and the next seven ingredients in the container
  of an electric blender or food processor. Cover and process until
  smooth. Pour into a small bowl and set aside.
  
  Coat a large skillet with cooking spray; place over medium-high heat
  until hot.  Add the chicken and saute until browned; stir in the
  reserved spinach mixture. Cover and simmer 5 minutes or until it is
  thoroughly heated and the chicken is tender (do not boil).
  
  Add the reserved past to the skillet.  Toss gently. Serve immediately.
  
   Per Serving: Calories: 385 Protein: 29 grams
  :            Carb: 52 grams Sodium: 600 mg
  :       Fat: 6 grams (14% of calories)
  
  * Adapted 




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Recipe ID 12046 (Apr 03, 2005)

Wmo6`>,Y ImoӬźΉ&CUD[)J%F#E˯iS7[Xyxw|N?%&6!mBN{U7u![Nɏ L&a=SCһ Ss`0Nni*nn88::*:TI&F94FHSoIä zaoMlE Ufa3 .H1:ɔ 8b(65IzDs4ـVI=C լXAdwI,i ~,tt \ q|8oLp&bL.ǻ,fgG2?v(4SWl3xGfH]|n8hg wdL=LN%]jҧCY Ǜkқ!M]}8(1ur>8v&R<7 -g1*oA鋎xe5՛w3jv{O;ig-0me=%K`}? h5?O_^| e'FS:h0?*r C]C-}j|Ck8qf 50|;7ZGp&ç1:C}_?{ZyœAIdO:}k duWU\U-\.o\e*dkRXU5C\ 꺭&aUSܚKpm!d}m5cf[ EAX;HUxI^~w+ʛz~2v~Y&\+һ'_\G!}rw䣶