Penne Pesto with Chicken
- cal. (kcal) 530
- Makes: 6 servings
- Prep: 10 mins
- Cook: 19 mins
bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces
(16 ounces) penne pasta
garlic, peeled and sliced
(9 ounces) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite-size pieces
(7 ounces) Buitoni Reduced-Fat Basil Pesto
- Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes.
- Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm.
Nutrition Information for Penne Pesto with ChickenServings Per Recipe: 6
PER SERVING: 530 cal., 17 g total fat (3 g sat. fat), 32 mg chol., 675 mg sodium, 67 g carb. (3 g fiber), 28 g pro.