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Chicken Pesto Pasta
Recipes
Chicken Pesto Pasta
4 servings
25 minutes total

Ingredients

  • 5–6 sprigs fresh parsley
  • 6–8 fresh basil leaves
  • 1 (19-oz) bag frozen tortellini pasta
  • 1 tablespoon garlic butter
  • 1 tablespoon flour
  • 2 tablespoons basil pesto
  • ¼ cup reduced-fat milk
  • 1 (9-oz) package refrigerated cooked chicken strips
  • ¼ cup crumbled Gorgonzola cheese

Steps

    1. Fill large saucepan ½ full of water; cover and bring to a boil on high for pasta. Rinse herbs and remove any tough stems; chop coarsely.
    2. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender. Drain pasta then return empty saucepan to stove on medium.
    3. Place butter and flour in pan; cook 1 minute, stirring often. Stir in pesto, milk, and chicken; cook 1–2 minutes, stirring often, or until fully heated. Remove from heat; stir in pasta, herbs, and cheese. Serve.

Amount per ¼ recipe serving: Calories 390, Total Fat 13g, Sat Fat 4g, Trans Fat 0g, Chol 60mg, Sodium 830mg, Total Carb 40g, Fiber 3g, Sugars 2g, Protein 26g, Calc 8%, Vitamin A 8%, Vitamin C 4%, Iron 10%