Thursday, March 15, 2012

Chicken Pesto Pasta

My sister and brother-in-law made this chicken pasta dish for me once. It's quick and easy, but tastes delicious! I've substituted whole-grain pasta, and added in some veggies, but the basic pesto and parmesan flavor is the same. Serve with some warm bread and it's a great weeknight meal.

Chicken Pesto Pasta

1 13.5 oz box Whole Wheat Rotini
1 pound boneless chicken breasts, cut into cubes*
2 tbsp olive oil
2 tbsp chopped garlic
1 cup pesto
1/2 cup grated parmesan cheese
1 10 oz package frozen chopped spinach, cooked and drained
1 cup frozen corn

Cook pasta according to package directions. Meanwhile, in large skillet heat olive oil. Add garlic and chicken and heat until chicken is cooked through.
When pasta is cooked, drain and add to skillet. Add pesto, spinach and corn and heat until vegetables are warm. Before serving mix in the parmesan cheese.

8-10 servings

*Chopped up, leftover chicken can also be used

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