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Basil Cream Pasta Dinner
Recipes
Basil Cream Pasta Dinner
4 servings
30 minutes total

Ingredients

  • 2 Parmesan chicken breast cutlets (about 1 lb total)
  • 2 tablespoons garlic-herb butter
  • 3 tablespoons vegetable oil
  • 8 oz fettuccine (or linguine) pasta
  • 10 oz sliced fresh bell peppers and onions
  • 4 oz sliced fresh white mushrooms
  • 1 (15 oz) jar roasted garlic Alfredo sauce
  • 2 tablespoons basil pesto
  • 3 cups fresh baby spinach

Steps

    1. Bring water to a boil for pasta. Preheat large sauté pan on medium-high 2–3 minutes.
    2. Place butter and oil in pan; swirl to coat. Add chicken and cook 6–8 minutes, flipping occasionally, until chicken is 165°F. Remove chicken from pan.
    3. Cook and drain pasta following package instructions.
    4. Meanwhile, place onions, bell peppers, and mushrooms in sauté pan. Cook 3–4 minutes, stirring occasionally, until vegetable begin to soften. Reduce heat to medium-low, then stir in alfredo sauce and pesto; simmer 3–4 minutes, until vegetables are tender and sauce is hot.
    5. Stir pasta and spinach into alfredo sauce mixture until combined and spinach is wilted. Slice chicken; serve over pasta.
    Chef’s Tip: Prefer beef? Slice 1 lb steak into 1-inch-thick, bite-size pieces and substitute for chicken in Step 2, sautéing until 145°F.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 710, Total Fat 36g, Sat Fat 15g, Trans Fat 0g, Chol 110mg, Sodium 950mg, Total Carb 61g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 8%