Pesto & Pasta Chicken
Ingredients
1/2 lb. chicken breast meat, boneless, skinless
6 oz. penne pasta (short tubes), uncooked
2 C. fresh spinach leaves, firmly packed
4 Tbsp. grated parmesan cheese
3 Tbsp. chopped fresh basil
2 Tbsp. pine nuts
3 garlic cloves peeled and minced
1/4 tsp. red pepper flakes
1 C. plain nonfat yogurt
1/2 tsp. salt
vegetable cooking spray
Cooking Instructions
Slice the chicken into bite-sized pieces and set aside. Cook the pasta according to the package directions, omitting any salt or fat. Drain well, set aside and keep warm. Combine the spinach and the next seven ingredients in the container of an electric blender or food processor. Cover and process until smooth. Pour into a small bowl and set aside. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add the chicken and sauté until browned; stir in the reserved spinach mixture. Cover and simmer for 5 minutes or until it is thoroughly heated and the chicken is tender (do not boil). Add the reserved past to the skillet. Toss gently. Serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)