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American Family Children's Hospital

Recipe of the Month: Walnut Pesto and Chicken Penne Rigate


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This simple-to-prepare dish from UW Health dietitians will be a delicious and heart-healthy addition to your next lunch or dinner.


Makes 4 servings



2 cups basil, fresh packed
1/4 cup walnuts, toasted
2 T olive oil
2 T water
2 T parmesan, fresh grated
½ box whole wheat penne noodles (Try Barilla PLUS Omega-3 or Dreamfields Pasta)
12 ounces boneless skinless chicken breast



To toast walnuts, place nuts in sauté pan over medium heat. Toss gently until toasted and to prevent over-browning, about 5-7 minutes.


Grill chicken and dice into 1-inch cubes.

Walnut Pesto and Chicken Penne Rigate is a simple and delicious dish from the UW Health dietitiansCook noodles according to package directions. Rinse and set aside.


Add all pesto ingredients in blender. Pulse and process for a fairly smooth consistency.


Combine pesto, chicken, and penne in large pan and warm for 5 minutes to marry the flavors.


Nutritional Analysis (Per serving)

  • Calories 360
  • Saturated Fat 3g
  • Cholesterol 75mg
  • Carbohydrates 21g
  • Dietary Fiber 3g
  • Protein 33g
  • Sodium 130mg
  • Total Fat 16g
  • Iron 15%
  • Vit C 6%
  • Vit A 25%
  • Calcium 10%