PESTO CHICKEN PASTA WITH STEAMED VEGETABLES
Ingredients:
- 125g low calorie Slendier Pasta (fettuccine), well rinsed
- 150g White Meat Boneless (chicken breast / turkey breast / lean pork)
- 1 teaspoon extra virgin olive oil (7g)
- 30g Basil leaves
- 2 cloves Minced garlic
- 50ml Water
- 2 tablespoon parmesan cheese
- 100g broccoli
- 100g cauliflower
- 50g carrot
- salt and pepper to taste
Instructions:
- Bring a pot of lightly salted water to a boil, cook the pasta according to the package directions.
- Meanwhile steam the vegetables till soft and tender. Once done season with salt and pepper.
- In a large bowl, mix the basil, garlic, water and oil.
- Turn on the stove to medium heat and coat your pan or skillet with cooking spray.
- cook the diced chicken in the pan. Once almost cooked, reduce the heat and stir in your salt, pepper, pesto, and Parmesan. Cook until chicken is no longer pink on inside, stir into cooked pasta.
Nutrition Facts:
- Calories: 408.2 Cal
- Protein: 44.8g
- Carbs: 27.9g
- Fat: 16.3g
