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Diabetes Forecast

The Healthy Living Magazine

Linguine Pesto With Chicken and Sun-Dried Tomatoes

Per Serving

Linguine Pesto With Chicken and Sun-Dried Tomatoes

Makes: 4 servings
Serving Size: 2 cups
Calories 410
Fat 12 g
Saturated Fat 2.5 g
Trans Fat 0 g
Carbohydrate 43 g
Fiber 7 g
Sugars 4 g
Cholesterol 75 mg
Sodium 580 mg
Potassium 570 mg
Protein 37 g
Phosphorus 400 mg
Choices: Starch 2, Vegetable 1, Lean Protein 4, Fat 1
  • Makes: 4 servings
  • Serving Size: 2 cups

Ingredients

7 oz. dry whole-wheat or other whole-grain linguine
1/3 cup pesto of choice
12 oz. cooked boneless, skinless chicken breasts, thinly sliced (2 cups sliced)
1 large yellow, orange, or red bell pepper, thinly sliced
1 large jalapeƱo pepper with or without seeds, thinly sliced crosswise
10 dry-packed sun-dried tomato halves, hydrated and thinly sliced (1/4 cup)
1/2 tsp. sea salt
2 Tbsp. freshly grated parmigiano-reggiano cheese

Directions

  1. Cook the linguine in a large saucepot according to package directions., omitting added oil and salt, until just al dente. Drain the pasta, reserving 1/2 cup cooking liquid.
  2. Place the dry saucepot over medium heat. Return the pasta to the pot and add the reserved cooking liquid, pesto, chicken, bell pepper, jalapeno, sun-dried tomatoes, and salt and toss, using long-handled tongs, until the cooking liquid is just absorbed, about 3 minutes.
  3. Transfer to a large serving bowl, sprinkle with cheese, and serve.

Adapted from The All-Natural Diabetes Cookbook, 2nd Edition by Jackie Newgent, RDN, CDN.

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