My Low Fat Chicken Pesto Pasta Recipes

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PESTO PASTA WITH CHICKEN



Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
  • In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

LOW FAT PESTO SAUCE



Low Fat Pesto Sauce image

Pesto sauce is great, but it usually has olive oil, not chicken broth. This recipe substitutes with chicken broth.

Provided by Lorane Abari

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2/3 cup chicken broth or 2/3 cup vegetable stock
2 garlic cloves
1 cup fresh basil
1/3 cup freshly grated parmesan cheese
2 tablespoons pine nuts

Steps:

  • Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool.
  • Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.
  • Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also. Makes 4 servings.

VERY LOW FAT PESTO PASTA



Very Low Fat Pesto Pasta image

since my whole family started on a low calorie diet,i had to come up with a low fat pasta that everyone would like. This pasta is so good you would never know its low fat.serves 4-5

Provided by Mortadella1985

Categories     < 30 Mins

Time 17m

Yield 4-5 serving(s)

Number Of Ingredients 18

250 g pasta
2 tablespoons low-fat margarine
1 tablespoon flour
1 chicken bouillon cube
1 cup water
1/4 cup white wine
2 minced garlic cloves
1 tablespoon pesto sauce
1/2 teaspoon oregano
1/2 teaspoon dry basil
1/2 teaspoon dried parsley
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fat free sour cream
1/4 cup skim milk
2 tablespoons fat free cream cheese
15 cherry tomatoes, halved
4 fresh basil leaves, chopped

Steps:

  • 1.boil water for pasta.
  • 2.start cooking the pasta and while thats cooking start on your sauce.
  • 3.in a small sauce pan on low heat add the becel ,flour and chicken bouilion cube,stir until flour is dissolved.
  • 4.next add your 1 cup of water,and turn the heat to medium,stri until bouillion is dissolved.
  • 5.next add garlic,pesto,oregano,basil,parsley,salt and pepper.keep it on medium until your pasta is done cooking.
  • 6.when pasta is cooked strain and dump into a big serving dish.Take the sauce of the heat and add the white wine to it,stir well.
  • 7.pour the sauce over your pasta,add to your pasta the fat free sour cream,fat free cream cheese and skim milk.
  • 8.mix everything well,you should have a very thin sauce.
  • 9.add cherry tomatoes and basil, mix well and serve!

Nutrition Facts : Calories 336.7, Fat 7.1, SaturatedFat 1.4, Cholesterol 1.5, Sodium 715, Carbohydrate 54.7, Fiber 3, Sugar 4, Protein 10.5

LOW-CARB PESTO CHICKEN & VEGGIE PASTA RECIPE - (4.5/5)



Low-Carb Pesto Chicken & Veggie Pasta Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 14

1 tablespoon olive oil
1 boneless chicken breast, cubed
Salt and pepper, to taste
1 clove garlic, minced
1 ear of corn, kernels sliced off
1/2 cup cherry tomatoes, halved
2 medium zucchini, spiralized into spaghetti
Pesto
3 cups basil leaves, packed
1 tablespoon pine nuts
1/4 cup olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese (optional)
Salt and pepper, to taste

Steps:

  • Heat the oil in a large skillet over medium-high heat. Once simmering, add the chicken. Season with salt and pepper. Let cook for 7 minutes, then add in the corn and tomatoes. Cook for another 5-10 minutes, or until chicken is cooked through and no longer pink on the inside, the corn has turned bright yellow and the tomatoes have cooked down. Meanwhile, place all of the ingredients for the pesto into a food processor, and pulse until creamy. Season to taste with salt and pepper, and adjust seasoning, if needed. Toss the pesto and zucchini noodles in a large mixing bowl until combined. Once the chicken, corn and tomatoes are done, toss with the pesto noodles. Divide onto plates, and serve. Nutrition Information Serves: 4 | Serving Size: 1/4 recipe Per serving: Calories: 245; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 13g; Cholesterol: 16mg; Sodium: 175mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 3g; Protein: 10g Nutrition Bonus: Potassium: 284mg; Iron: 11%; Vitamin A: 38%; Vitamin C: 41%; Calcium: 2%

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