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Recipes
Chicken and White Pesto Pasta
6 servings
30 minutes total

Ingredients

  • ¼ cup + 1 teaspoon kosher salt
  • ½ cup chopped walnuts (or pecans)
  • 1 lemon, for zest
  • 2 teaspoons fresh oregano
  • 1 lb linguine pasta
  • ½ cup whole milk ricotta cheese
  • 2 teaspoons garlic stir-in paste
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon pepper
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ cup + 1 tablespoon extra virgin olive oil
  • 1 lb chicken tenderloins

Steps

    1. Bring water to boil for pasta; stir in ¼ cup salt. Toast walnuts (if desired), then chop coarsely. Zest lemon (1 teaspoon) and chop oregano finely. Cook pasta following package instructions; drain, reserving 1 cup pasta water.
    2. Meanwhile, combine in large bowl: walnuts, ricotta, lemon zest, oregano, garlic paste, Parmesan, ¾ teaspoon pepper, ½ teaspoon salt, pepper flakes (if using), and ¼ cup oil until blended.
    3. Cut chicken into bite-size pieces and coat with remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon oil (wash hands). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add chicken to pan and cook 6–7 minutes, turning occasionally, until browned and 165°F.
    4. Pour reserved pasta water over cheese mixture and stir until blended. Add pasta, tossing 1–2 minutes until pasta is well-coated and mixture has thickened. Serve topped with chicken.

Amount per ⅙ recipe serving: Calories 590, Total Fat 25g, Sat Fat 6g, Trans Fat 0g, Chol 55mg, Sodium 1280mg, Total Carb 59g, Fiber 3g, Sugars 3g, Protein 30g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%