Makes 2 servings · 35 min from scratch · about 20 min with the shortcut
Creamy Pesto Chicken Spaghetti
- Calories
- 570
- Protein
- 41 g
- Carbs
- 52 g
- Fat
- 24 g
Per serving, from scratch. Shortcut numbers are below.
Or use the shortcutIngredients
Chicken Or use the shortcut
- ½ lb boneless, skinless chicken breast, diced
- Pepper, garlic salt and Italian seasoning
- Cooking spray
Sauce
- ⅓ cup diced red onion
- 2 tbsp minced garlic (about 6 cloves)
- ⅓ cup light cream
- 3 tbsp basil pesto
- 1 tbsp plus 1 tsp lemon juice (optional)
Pasta
- 4 oz whole wheat spaghetti
- ¼ cup grated Parmesan
- Chopped parsley (optional)
Directions
-
Cook the pasta. Boil the spaghetti for 8 to 10 minutes, or as the package directs. Save ½ cup of the cooking water before you drain it.
-
Season the chicken. Meanwhile, toss the chicken with pepper, garlic salt and Italian seasoning.
Shortcut: skip -
Cook the chicken. Coat a skillet with cooking spray. Cook the onion, garlic and chicken over high heat, stirring, until the chicken is almost cooked through.
Shortcut: heat instead -
Make the sauce. Lower the heat to medium. Stir in the cream, pesto and lemon juice (if using). Cook until the chicken reaches 165°F.
-
Toss and serve. Turn the heat to low. Add the drained spaghetti and the pasta water and simmer for 2 to 3 minutes, stirring. Divide between 2 plates and top each with half the Parmesan and some parsley.
Skip the cooking
Use 6 oz Chicken Crumbles instead
They come fully cooked and already seasoned with garlic, sea salt and spice, so step 2 goes away. Thaw them in the fridge overnight. In step 3, soften the onion and garlic first, then add the crumbles and cook over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Go on to step 4.
Per serving: 620 cal · 44 g protein · 52 g carbs · 28 g fat.
Build your boxNutrition per serving is estimated from USDA data and Portside label values.