Healthy Creamy Chicken Pesto W/Pasta for One |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. 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 cup pasta or 1/2 cup farfalle pasta or 1/2 cup penne, uncooked |
fresh ground black pepper |
red pepper flakes (optional) |
1 tablespoon finely chopped tomato (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.
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