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Pesto Pasta with Chicken, Zucchini & Peppers

  • Cooking time20 min
  • Prep time20 min
  • ServingsRecipe serves 4

Ingredients

  • 1 package (375 g.) whole wheat penne pasta
  • 1 clove garlic
  • 1/4 cup sun-dried tomatoes
  • 1 cup fresh basil leaves
  • 1/2 cup loosely packed flat-leaf parsley
  • 3 Tbsp. Becel® Salt-Free margarine
  • 2 cups chopped zucchini
  • 1 1/2 cups sliced red bell peppers
  • 2 cups cut-up cooked chicken
Calories560.00
Total Fat13.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat3.000 g
Monounsaturated Fat4.700 g
Cholesterol50 mg
Sodium135 mg
Total Carbs78.00 g
Dietary Fiber11.0 g
Sugars7.00 g
Protein34.00 g
Calcium8 %
Iron25.00 %
Omega-30.60 g
Omega-62.10 g
Vitamin C110.0 %
Vitamin A35.0 %

Instructions

  1. Cook pasta according to package directions, omitting salt; drain and keep warm.
  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.
  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.
  4. Toss hot pasta with basil pesto, vegetables and chicken.