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PESTO PASTA WITH GRILLED CHICKEN

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YIELD

6 servings

ACTIVE

8 minutes

TOTAL

20 minutes

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1 LB CAVATAPPI OR OTHER PASTA

12 OZ CHICKEN BREAST CUTLETS

OLIVE OIL COOKING SPRAY

¼ TSP EACH SALT AND PEPPER

1 TUB (6 TO 7 OZ) CILANTRO OR BASIL PESTO

1 CUP JARRED ROASTED PEPPERS (PREFERABLY RED AND YELLOW), DRAINED, CUT IN STRIPS

1 CUP HALVED GRAPE TOMATOES

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.

Meanwhile, heat stovetop grill pan. Coat chicken with cooking spray and sprinkle with salt and pepper. Grill chicken 4 to 5 minutes, turning once, until cooked through.

Cut chicken into strips. Add to drained pasta along with pesto, peppers, tomatoes and about ½ cup pasta cooking water (or more if desired). Toss to mix and coat.

PER SERVING

CALORIES 507 TOTAL FAT 17G SATURATED FAT 4G CHOLESTEROL 41MG SODIUM 543MG

TOTAL CARBOHYDRATES 61G DIETARY FIBER 4G PROTEIN 27G