||dry whole-wheat or other whole-grain linguine
||pesto of choice
||cooked boneless, skinless chicken breasts, thinly sliced (2 cups sliced)
||yellow, orange, or red bell pepper, thinly sliced
||jalapeño pepper with or without seeds, thinly sliced crosswise
||dry-packed sun-dried tomato halves, hydrated and thinly sliced (1/4 cup)
||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.