Ingredients
4
4 servings
- •1 lb boneless, skinless chicken tenders
- •1 tablespoon olive oil
- •3 cloves garlic
- •16 fl oz low-sodium chicken broth
- •4 oz sun-dried tomatoes, drained
- •8 oz whole wheat pasta
- •¼ teaspoon salt
- •¼ teaspoon red pepper flakes
- •3 oz baby spinach
- •1 clove garlic
- •4 oz fresh basil, roughly chopped
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •2 tablespoons walnuts
- •3 oz olive oil
- •4 tablespoons fresh parmesan cheese
Instructions
- For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
- Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
- Add the parmesan and pulse to incorporate. Set aside.
- In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
- Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
- Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
- Add spinach and stir until wilted.
- Add cooked chicken and pesto.
- Serve immediately.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 1129
- Carbohydrate: 90g
- Fat: 63g
- Fiber: 6g
- Protein: 50g
- Sugar: 17g
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