August Recipe of the Month

By August 17, 2020Lifestyle

Pesto Pasta with Chicken


Original recipe yields 8 servings

  • 1 (16 ounce) package bow tie pasta
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 2 breast half, bone and skin removed (blank)s boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon crushed red pepper flakes to taste
  • ⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
  • ½ cup pesto sauce


Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

Heat oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.

Step 3

In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.


Nutrition Facts

Per Serving:

328 calories; 17.4 g protein; 43.3 g carbohydrates; 22.1 mg cholesterol; 153.5 mg sodium. Full Nutrition here