Heart-Healthy Pesto Chicken Pasta

Discover the ultimate weeknight dinner with our Heart-Healthy Pesto Chicken Pasta, a deliciously light and nutritious twist on a classic favorite. Made with fiber-rich whole grain pasta, protein-packed skinless chicken, and a vibrant homemade pesto featuring fresh basil, unsalted almonds, and a splash of zesty lemon juice, this dish is as wholesome as it is flavorful. Sautéed baby spinach and juicy cherry tomatoes not only add a pop of color but also provide a boost of vitamins and antioxidants. Ready in just 40 minutes, this easy, one-pan recipe is perfect for busy nights while keeping your heart health in mind. Serve it warm, garnished with a sprinkle of Parmesan, for a dish that’s packed with taste and goodness.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces whole grain pasta
• 1 pound skinless, boneless chicken breast
• 2 tablespoons olive oil
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 2 cups fresh basil leaves
• 1 quarter cup unsalted almonds
• 2 garlic cloves
• 2 tablespoons lemon juice
• 0.25 cup Parmesan cheese, grated
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup water

Directions

Step 1

Bring a large pot of salted water to a boil and cook the whole grain pasta according to package instructions until al dente, then drain and set aside.

Step 2

While the pasta is cooking, prepare the chicken. Cut the chicken breast into bite-sized pieces.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 6-8 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the baby spinach until it is wilted, about 2 minutes. Add the cherry tomatoes and cook for another 2 minutes until the tomatoes are slightly softened.

Step 5

To make the pesto, combine fresh basil leaves, unsalted almonds, garlic cloves, lemon juice, Parmesan cheese, a pinch of salt, and a pinch of black pepper in a food processor. While processing, gradually add the water to achieve a smooth consistency. Adjust the seasoning to taste.

Step 6

In the skillet with the spinach and tomatoes, return the chicken and add the cooked pasta.

Step 7

Pour the pesto over the pasta-chicken mixture and toss everything together until well combined and heated through.

Step 8

Serve warm and garnish with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	1361 grams (1361.0g)

Amount per serving	% Daily Value*
Calories	2078

Total Fat 109.20g	140%
Saturated Fat 17.80g	89%
Polyunsaturated Fat 2.70g
Cholesterol 406mg	135%
Sodium 1928mg	84%
Total Carbohydrate 97.90g	36%
Dietary Fiber 29.20g	104%
Total Sugars 10.80g
Protein 189.30g	379%

Vitamin D 5IU	23%
Calcium 763mg	59%
Iron 17mg	92%
Potassium 2898mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 35.5%

Carbs: 18.4%