Pesto Pasta with Chicken, Zucchini & Peppers

Pesto Pasta with Chicken, Zucchini & Peppers

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  • Preparation Time

    20 mins

  • Cooking Time

    20 mins

  • Recipe Serves

    4

Ingredients


  • 1 package (375 g.) whole wheat penne pasta
  • 1 clove garlic
  • 1/4 cup (60 mL) sun-dried tomatoes
  • 1 cup (250 mL) fresh basil leaves
  • 1/2 cup (125 mL) loosely packed flat-leaf parsley
  • 3 Tbsp. (45 mL) Becel® Salt-Free margarine
  • 2 cups (500 mL) chopped zucchini
  • 1 1/2 cups (375 mL) sliced red bell peppers or /and yellow bell peppers
  • 2 cups (500 mL) cut-up cooked chicken

Preparation

Step 1

Cook pasta according to package directions, omitting salt; drain and keep warm.

Step 2

Process garlic in food processor or blender until finely chopped. Add sun-dried tomatoes, basil and parsley; process until blended. Add 2 Tbsp. (30 mL) Becel® Salt-Free margarine and process until blended.

Step 3

Melt remaining 1 Tbsp. (15 mL) Becel® Salt-Free margarine in large nonstick skillet over medium heat and cook zucchini, stirring frequently, 2 minutes. Add red peppers and cook, stirring frequently, until vegetables are tender, about 3 minutes.

Step 4

Toss hot pasta with basil pesto, vegetables and chicken.

Nutritional Information:

Recipe : Pesto Pasta with Chicken, Zucchini & Peppers
Recipe Serves : 4

1 servingAmount% Daily Value
Calories:560  
Total Fat:13 g 
Saturated Fat:1.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:3 g 
Monounsaturated Fat:4.7 g 
Cholesterol:50 mg 
Sodium:135 mg 
Total Carbs:78 g 
Dietary Fiber:11 g 
Sugars:7 g 
Protein:34 g 
Vitamin A: 35 %
Vitamin C: 110 %
Calcium: 8 %
Iron: 25 %
Omega-3:0.6 g 
Omega-6:2.1 g 
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