Chicken Pesto Pasta
- 2 cups shredded rotisserie chicken
- 1½ cups reduced-sodium chicken broth
- ½ cup basil pesto
- 10 oz. bow-tie pasta (can use fettuccine, rotini, or pasta of your choice)
- 1-2 Tbsp. fresh lemon juice
- ¼ cup pine nuts, toasted
- 1-2 Tbsp. olive oil, optional
- Stir together chicken, broth, and ¼ cup of the pesto in a large, deep skillet.
- Cook pasta, drain and add to skillet with lemon juice to taste. Cook over medium heat, stirring, until heated through, about 3 minutes.
- Season to taste with salt and pepper and top with pine nuts. Drizzle with oil, optional, and remaining ¼ cup pesto.
Calories: 497 Fat: 15.5 Saturated fat: 3 Carbohydrates: 55 Sodium: 354 Fiber: 7 Protein: 34
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/09/chicken-pesto-pasta.html
3.2.1255