Chicken Pesto Pasta

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filed under Main Dishes

Main Dishes
 
Serving size: 1 bowl
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 358 (18% DV)
Fat: 21g (33% DV)
Carbohydrates: 19g (6% DV)
Protein: 25g (50% DV)
Ingredients:  Makes 10 servings (10 bowls)
1-1/4  lb.
 
1  lb.
 
1  cup
 
10  ounces
 
4  cups
 
1/4  teaspoon
 
1  cup
 
3-1/4  cups
 
3/4  cup
 
1/3  cup
 
 
1  teaspoon
 
1/2  teaspoon
 
1/2  cup
 

Tip: For nutritional information on all the ingredients in Chicken Pesto Pasta just click on each ingredient name. Then adjust the serving size for any Chicken Pesto Pasta ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Make pesto if not using store bought pesto. One batch from this collection will make the right amount.

Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.

If using a rotisserie chicken, remove skin from breasts, back and drumsticks (or enough to equal 1 1/4 lbs.) and cut into bite-sized pieces.

If not using a rotisserie chicken, in a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.

In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.

While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined. Stir in the spinach, breaking it up as needed and stirring until evenly combined. Add 1/2 C. pasta water or whatever is ne

To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water (probably 1/2 cup). It should be a little saucy.

Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.

Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.
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