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Pesto Chicken with Vegetables and Spaghetti
10 min prep time
20 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Pesto Chicken with Vegetables and Spaghetti
10 min prep time
20 min cook time
4servings
1 Chicken Breast, 1 cup spaghetti, ½ cup vegetable sauce, and 1 tbsp parmesan cheese
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Step-By-Step Instructions:
- Season chicken with salt and pepper.
- Heat a large skillet over medium heat and add the olive oil. Add chicken and cook until golden brown on both sides and cooked through. Transfer to a plate and cover with foil.
- Return the skillet to medium heat and add garlic, onion, tomatoes, peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften, 6–7 minutes.
- Stir in half and half and pesto. Add chicken back to the skillet, turning to coat in sauce.
- Divide spaghetti between plates, top with chicken and vegetables. Garnish with parmesan.
Nutrition facts
4 Servings
-
Serving Size
1 Chicken Breast, 1 cup spaghetti, ½ cup vegetable sauce, and 1 tbsp parmesan cheese
- Amount per serving Calories 510
-
Total Fat
18g
- Saturated Fat 4.4g
- Trans Fats 0g
- Cholesterol 75mg
- Sodium 430mg
-
Total Carbohydrate
54g
- Dietary Fiber 8g
- Total Sugars 7g
- Added Sugars 0g
- Protein 37g
- Potassium 920mg
- Phosphorous 535mg
Ingredients
thinly sliced chicken breast filets
4
salt
1/4 tsp
black pepper
1/4 tsp
olive oil
1 tbsp
garlic cloves (minced)
2
red onion (diced)
1/2 med
cherry tomatoes (halved)
1 pints
red bell pepper (diced)
1 med
cremini (baby bella) mushrooms (thinly sliced)
8 oz
half-and-half
1/4 cup
jarred pesto sauce (lower sodium)
1/4 cup
whole grain spaghetti noodles (cooked)
8 oz
Parmesan cheese (shaved, for garnish)
1/4 cup
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