Recipe of the Month: Walnut Pesto and Chicken Penne Rigate
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.
Cook 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%