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Chicken Pesto Pasta


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 Tbsp olive oil
1 chicken breast, cut into slices
2 cloves garlic, finely chopped
1 Tbsp Smart Balance (or butter)
1 1/2 tsp flour
1 1/2 cup fat-free half-and-half
2 Tbsp pesto
1/2 lb Farfalle, cooked and drained
1/4 cup tomatoes, for garnish
2 basil leaves, chopped, for garnish


Add oil to a saute pan and cook the chicken over medium heat until done. Remove chicken from the pan and set aside. Add butter, garlic, and flour, mixing until bubbly. Add half-and-half and stir until combined. Whisk in the pesto and bring to a boil, cooking until thickened. Add chicken and cooked farfalle to the pan and toss to coat well. Serve topped with tomatoes and chopped fresh basil.


Yields 2 dinner-sized servings and enough for my husband's lunch tomorrow.



Pairs Well With


Notes

La Madeleine's Chicken Pesto Pasta is one of my husband's favorite meals to grab on the weekend. I recreated the dish at home to ease the calorie load.

I love pasta, is that applicable to tuna also?

I love pasta, is that applicable to tuna also?

This is a quick and easy one :) Sounds really good. I often just use milk instead of cream for pasta, then I top it with Parmigiano and it turns out great. Sometimes I also mix like low fat philadelpia and milk to substitude the cream.

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