Linguine Pesto With Chicken and Sun-Dried Tomatoes

Main Dishes,

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

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	jalapeño 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.