CALORIES: 480
PREP: 5 minutes
COOK: 25 minutes
Egg-Free
This One Pot Chicken Pesto Penne is packed with nutrition and bright, fresh flavors. We’ve used peas and spinach here but you can really add any greens you have on hand. It comes together quickly on the stove so it’s perfect for busy weeknights.
1 tbsp | oil |
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2 | boneless skinless chicken breasts, cut into 1 inch cubes |
1 lb | dried penne pasta |
4 cups | chicken broth |
1 | yellow onion, thinly slices |
2 | garlic cloves, thinly sliced |
1/2 cup | pesto sauce |
4 cups | baby spinach |
1 cup | frozen peas |
2 tbsp | chopped fresh basil |
In a Dutch oven or soup pot, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook, stirring often, until it becomes golden, about 6 to 8 minutes. Once the chicken reaches an internal temperature of 165°F, remove it from pan and set aside.
In the same pot, add the onion and cook, stirring, until it becomes soft and translucent, about 2 minutes. Add the garlic and cook for another 30 seconds. Add the penne and the chicken broth. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover, and cook, stirring every 1 to 2 minutes, until the pasta is tender and the liquid has almost been completely absorbed, about 10-12 minutes.
Stir in the pesto sauce, cooked chicken, baby spinach, and peas. Cook, stirring constantly, until the spinach is wilted and the peas are just heated through, another 3 minutes.
Serve immediately topped with the fresh basil or store it in the refrigerator for up to 3 days. For best results, add another splash of chicken broth when reheating the pasta.
Per serving | |
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Calories (kcal) | 480 |
Total Fat (g) | 13 |
Saturated fat (g) | 2 |
Cholesterol (mg) | 25 |
Sodium (mg) | 700 |
Total Carbohydrate (g) | 66 |
Dietary Fiber (g) | 5 |
Total Sugars (g) | 6 |
Protein (g) | 22 |
Calcium (mg) | 95 |
Iron (mg) | 4 |
Potassium (mg) | 496 |
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