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Chicken Pesto Pasta

Pasta & Noodles, Poultry

  • 4

Submitted by Sarah Fritschner


  • 8 oz spaghetti or linguine
  • 1 lb boneless, skinless chicken, or chicken tenders
  • 2 Tbsp olive oil
  • 1 C reduced-sodium chicken broth
  • 1⁄2 C pesto sauce
  • 1⁄4 tsp cayenne pepper


Salt a large pot of water with 2 or 3 teaspoons of salt. Bring to a boil over high heat. Cook pasta according to package directions; avoid overcooking. While pasta is cooking, cut chicken in bite-size pieces (no need to cut tenders). Heat olive oil in large skillet over medium-high heat. Add chicken and stir 2 minutes. Add broth and allow it to simmer 2 or 3 minutes more. Remove from heat. Drain pasta and return to pot. Add pesto sauce and pepper and stir to coat. Divide pasta among 4 bowls and top with chicken mixture. Serves 4.

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