Pesto Chicken Penne

Makes 2 servings · 35 min from scratch · about 20 min with the shortcut

Pesto Chicken Penne

Calories
490
Protein
40 g
Carbs
61 g
Fat
12 g

Per serving, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • 5 oz boneless, skinless chicken breast, cut into thin strips
  • A pinch of garlic herb seasoning

Basil sauce

  • 4 cups fresh basil leaves
  • 2 garlic cloves
  • 1 tbsp pine nuts, toasted
  • 2 tsp olive oil
  • ½ tsp lemon juice
  • 2 tsp garlic herb seasoning (optional)
  • About ⅓ cup water

Pasta

  • 6 oz protein penne (or chickpea or lentil penne)
  • ½ cup 1% cottage cheese

Directions

  1. Season the chicken. Dust the chicken strips with garlic herb seasoning.
    Shortcut: skip

  2. Cook the chicken. Sear the strips in a nonstick skillet over medium high heat, turning, until they reach 165°F. Set them aside.
    Shortcut: heat instead

  3. Cook the pasta. Boil the penne as the package directs.

  4. Blend the sauce. Meanwhile, blend the basil, garlic, pine nuts, olive oil, lemon juice and seasoning with the water until smooth. Less water makes a thicker sauce.

  5. Blend the cheese. Whip the cottage cheese in the blender on its own until smooth.

  6. Toss and serve. Drain the pasta and toss it with the basil sauce and cottage cheese. Divide between 2 plates and top with the chicken.

Chicken Crumbles
Chicken Crumbles · Portside Proteins

Skip the cooking

Use 4 oz Chicken Crumbles instead

They come fully cooked and already seasoned with garlic, sea salt and spice, so steps 1 and 2 go away. Thaw them in the fridge overnight. Heat them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Spoon them over the pasta.

Per serving: 530 cal · 44 g protein · 61 g carbs · 14 g fat.

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Nutrition per serving is estimated from USDA data and Portside label values. Protein pasta is counted at 10 g protein per 2 oz dry.