Pesto Chicken and Asparagus Pasta
Pear-Strawberry Salad
Ingredients
- 1 (12-oz) pkg gluten-free rotini pasta
- 1½ lb asparagus, trimmed and cut into 2-inch pieces
- 3 cups chopped rotisserie chicken
- 1 cup pesto
- 1¼ cups half-and-half
- ½ cup water (or use gluten-free chicken broth)
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook asparagus in a large skillet coated with cooking spray over medium-high heat 6 to 7 minutes or until browned and tender.
- Reduce heat to medium. Add chicken, pesto, half-and-half, and water; cook 3 minutes or until thickened. Add pasta, stirring to coat.
Side Dish Ingredients
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 1 (16-oz) pkg strawberries, sliced
- 2 pears, diced
Side Dish Instructions
- Whisk together lemon juice and honey in a bowl. Add strawberries and pears; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
464
|
68
|
532
|
| Fat (g) | 27 | 0 | 27 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 29 | 18 | 47 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 672 | 1 | 673 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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