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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
3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese
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Step-By-Step Instructions:
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Season chicken with salt and pepper.
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Heat a large skillet over medium heat and spray with cooking spray. Add chicken and cook until golden brown on both sides and cooked through. Transfer to a plate and cover with foil.
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Return the skillet to medium heat, spray with cooking spray and add garlic, onion, tomatoes, peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften, 6–7 minutes.
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Stir in half and half and pesto. Add chicken back to the skillet, turning to coat in sauce.
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Divide spaghetti between plates, top with chicken and vegetables. Garnish with parmesan cheese.
Nutrition facts
4 Servings
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Serving Size
3 oz. chicken, 1 cup spaghetti, ½ cup vegetables sauce & 1 ¾ tsp parmesan cheese
- Amount per serving Calories 400
- % Daily value*
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Total Fat
10g
13%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 65mg 22%
- Sodium 380mg 17%
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Total Carbohydrate
51g
19%
- Dietary Fiber 2g 7%
- Total Sugars 8g
- Protein 33g
- Potassium 869mg 18%
Ingredients
chicken breasts (sliced thinly)
12 oz
Kosher Salt
1/4 tsp
black pepper
1/4 tsp
nonstick cooking spray
1 whole
garlic (minced)
2 clove
red onion (diced)
1/2 med
cherry tomatoes (halved)
1 pints
red bell pepper (diced)
1 med
cremini (baby bella) mushrooms (sliced)
8 oz
fat free half-and-half
1/4 cup
jarred pesto sauce
3 tbsp
whole grain spaghetti noodles (cooked)
1/2 lbs
Parmesan cheese
3 tbsp
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