Sun-Dried Tomato Pesto Chicken Linguine
Ingredients
- 12 oz whole-grain linguine
- 1½ lb boneless, skinless chicken breasts, cubed
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup sun-dried tomato pesto
- 1 cup half-and-half
- 2 (5-oz) pkg baby spinach
Instructions
- Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat until browned.
- Add pesto and cream to skillet; bring to a boil, reduce heat, and simmer 10 minutes or until slightly thickened. Gradually stir in spinach until wilted. Serve over pasta.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
559
|
559
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 37 | 37 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 732 | 732 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
