Linguine Pesto With Chicken and Sun-Dried Tomatoes
Per ServingLinguine 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 | 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 |
Directions
- 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.
