Chicken Pesto Penne Toss
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp kosher salt
- ½ tsp pepper
- 4 cups whole-grain penne pasta (12 oz)
- 1 (6.2-oz) jar creamy pesto
- 1 (5-oz) pkg baby arugula
- 2 Tbsp balsamic glaze
Instructions
- Preheat oven to 425°F. Sprinkle chicken with salt and pepper. Arrange in a lightly greased pan. Bake 20 to 25 minutes or until done. Cool slightly, and shred with 2 forks.
- Meanwhile, cook pasta according to package directions. Drain and stir in pesto.
- Toss pasta with arugula and shredded chicken. Drizzle with glaze.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
490
|
490
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 35 | 35 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 591 | 591 |
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
