Chicken Pesto Penne Toss
Ingredients
- ½ lb boneless, skinless chicken breasts
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1½ cups whole-grain penne pasta
- ¼ cup creamy pesto
- 2 cups baby arugula
- 2 tsp 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 | 2 | |
| Calories |
521
|
521
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 36 | 36 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 685 | 685 |
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
