Wednesday, June 12, 2013

Pesto Chicken Penne


This was really delicious, and relatively easy to prepare.  I will definitely make it again!  I tried to use some lighter ingredients, and cut back on the cheese.  You could easily adapt this recipe to veggies and meats you have on hand.  You could even opt out on the meat, and use more mushrooms and veggies.

1 12 oz box of Smart Taste Penne pasta
handful of baby Bella mushrooms, washed and sliced
1 bag or bunch of spinach, washed
1 bunch of asparagus, sliced on the diagonal
1 small Vidalia or other onion, diced (1/4 of a large onion)
1-2 cloves of garlic, pressed
Wegmans basting oil, or olive oil
1 15 oz jar of light Alfredo sauce (I use Classico brand)
1 15 oz can of petite diced tomatoes, drained slightly
3 cooked or grilled chicken breasts, cut in bite sized chunks
1 6.7 oz jar of basil pesto (I used Wegmans brand)
4 oz of Sargento low fat Italian cheese blend (shredded - in the dairy case)
1-2 Tablespoons of Pecorino Romano, grated

Boil pasta according to package directions.  Drain.  In large skillet or electric fry pan, heat about 1 Tablespoon of Basting oil, then add onions, garlic, mushrooms, and asparagus.  Stir fry till soft - a few minutes.  Add in the spinach, and allow to "wilt" - it will not take long.  Lower the heat to medium, or about 200 degrees.  Add in the alfredo sauce, the pesto, and the drained tomatoes.  Simmer until well blended and warm.  Add in diced chicken.  Stir well to combine.  Add in drained pasta.  Toss well to combine, and allow everything to warm together.  Top with shredded and grated cheeses.  Season with pepper to taste. 

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