Healthy Creamy Chicken Pesto W/Pasta for One

Submitted by bikerchick

"The Beau and I have different work schedules, so I'm frequently cooking for one during the week. This is super fast, effortless, and healthy. It's easily doubled for a night when I'm cooking for the both of us. I always have the ingredients on hand and the creamy texture makes me think I'm getting away with an indulgence. The chicken can be omitted for a vegetarian meal."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 1

ingredients

• 1⁄3 cup plain low-fat yogurt
• 1⁄2 tablespoon pesto sauce, homemade or store-bought
• 2 ounces sliced white mushrooms or 2 ounces cremini mushrooms (1/4 of a package of presliced works well)
• 4 ounces boneless skinless chicken breasts, about 1/2 of one breast,cut into strips or chunks
• 1⁄2 1/2 cup farfalle pasta or 1/2 cup penne, uncooked
• fresh ground black pepper
• red pepper flakes (optional)
• 1 tablespoon finely chopped tomatoes (approx. one tomato slice)
• fresh basil (to garnish)

directions

1. Boil water for pasta, cook according to package directions, removing from heat when al dente.
2. Drain.
3. In a small bowl, combine yoghurt and pesto, stir well to combine.
4. Set aside.
5. In non-stick skillet, over medium to medium-high heat, cook mushrooms just until tender.
6. I don't use oil, you may prefer a little oil or butter.
7. Spoon cooked mushrooms into bowl with pesto mixture.
8. In same skillet, cook chicken until done (again, I don't use oil).
9. Leave in pan, but remove from heat.
10. Add pesto mixture with mushrooms and add drained pasta to chicken in pan.
11. Mix well.
12. Taste for seasoning, add fresh ground pepper and red pepper flakes, if desired.
13. Spoon into serving bowl, garnish with tomato and fresh basil.
14. This can easily be doubled or quadrupled.

Reviews

[Elizabeth G.]

Pretty darn good! I read a few comments about the yogurt making it too tangy and I wonder how many of us who complained of the tangyness used a cheaper brand of yogurt? As a huge yogurt eater, I have noticed a difference in the brands and I made this recipe with the cheaper store brand. I thought it was a little too tangy, but I will make again using Dannon. Thanks!

 

[stephie_j]

This was exceptional. I used nonfat fage yogurt and added an extra tbsp of pesto. I was so nervous it was going to come out "tangy" like tinkerpuppet suggested that I was very careful not to overload on the yogurt. I wish I had. In the end it could have used that extra dollop or two of yogurt, but by then it was too late bc I didn't want my beau to know the ingredients!

 

[qwerty3020]

This dish is great! I must confess that I deviated from the recipe quite a bit. In particular I used 4 oz of chicken breast that had been cooked in wine in the slow cooker. I skipped the pasta entirely and used 8oz of mushrooms. Also I used 1 full tablespoon of pesto and 1/4 cup of yogurt. The sauce is so flavorful. I'm in love with this recipe! Thank you so much!

 

[SCOOBYBOO]

I was looking for something for dinner tonight that was quick and easy and I came across this recipe...and since, I had just made pesto over the weekend I gave it a try. I doubled the pesto, sprinkled the finished product with some red pepper and some fresh mozarella, and I thought the hubby was going to die...he went on, and on, and on and on about how good it was....awesome recipe..He gave it 5 stars and 2 thumbs up....I give it 10 stars for being quick and easy and good...almost impressive enough to serve to company....

 

[Sandi From CA]

Nice tang from the yogurt, but balanced out by the other ingredients, this is a winner. Made as indicated... except for the extra parmesan. ;o) Thanks, bikerchick!