Pesto Chicken
Artichoke and Parsley Pasta
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- 6 Tbsp pesto
- ½ tsp pepper
- 1 lemon, cut into 6 wedges
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; brush with pesto, and sprinkle with pepper.
- Cook chicken, in batches, in a large nonstick skillet coated in cooking spray over medium-high heat 3 minutes per side or until done. Serve with lemon wedges.
Side Dish Ingredients
- 9 oz whole-grain rotini pasta
- 2 (14-oz) cans quartered artichoke hearts, drained
- 1 tomato, chopped
- 2 Tbsp extra virgin olive oil
- ½ cup chopped fresh parsley
- ½ tsp salt
- 2 cloves garlic, minced
Side Dish Instructions
- Cook pasta according to package directions.
- Pat artichoke hearts dry with paper towels. Cook artichokes in hot oil in a large nonstick skillet over medium heat 4 minutes or until lightly golden, stirring occasionally.
- Stir in pasta and remaining ingredients; cook 1 minute.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
220
|
420
|
| Fat (g) | 8 | 6 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 26 | 10 | 36 |
| Carb (g) | 2 | 38 | 40 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 230 | 430 | 660 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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