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 |
- 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.
- 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.
- 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.