Chicken Penne Pesto Pasta
This Chicken Penne Pesto Pasta recipe is a delicious and low-oil option that is perfect for weight loss. It is gluten-free and dairy-free, making it suitable for people with allergies or dietary restrictions. This recipe is also rich in protein, thanks to the chicken, and the use of whole-grain pasta makes it a great source of fiber, which keeps you full for longer. The spicy arrabiata sauce adds a delicious kick to the pasta, making it a flavorful and satisfying meal
Allergen Information: Contains Gluten Allergy, Dairy Allergy
Nutrition Facts
Per serving
Energy
162 kcal
Protein
11 g
Carbs
10 g
Fat
9 g
Fiber
1 g
Ingredients
Boneless, skinless Chicken Breast
150 gms (150g)
Clove Garlic, Chopped
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Fresh basil leaves (Chopped)
1 medium bunch (35g)
Pasta, Penne Raw
0.25 cup (50g)
Pine Nuts
1 tbsp (9g)
Instructions
Preparation
For Pesto Sauce
Wash & rinse the Basil leaves well
Peel Garlic pearls
Grind Garlic, Basil leaves, half of Olive oil, Pine nuts to a granular paste
For Pasta
1. Fill a large pot with water and bring it to a boil over high heat.
Add the penne pasta to the boiling water and stir occasionally, making sure that the pasta does not stick to the bottom of the pot.
Cook the pasta until it is al dente. This usually takes around 10-12 minutes.
Once the pasta is cooked, drain the
Cooking Steps
Heat the remaining olive oil in a pan over medium heat. Add the diced chicken breast and cook until it is browned on all sides, for about 5-7 minutes.
Add boiled Pasta & the sauce to the Pan
Mix them well
Garnish with fresh basil leaves and serve hot.