Description
A flavorful and healthy chicken and vegetable pasta tossed in a homemade parsley-walnut pesto. Perfect for a light yet satisfying meal.
Ingredients
Scale
- ¾ cup chopped walnuts
- 1 cup lightly packed parsley leaves
- 2 cloves garlic, crushed and peeled
- ½ teaspoon plus 1/8 teaspoon salt
- ⅛ teaspoon ground pepper
- 2 tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- 1½ cups shredded or sliced cooked skinless chicken breast (8 oz.)
- 6 ounces whole-wheat penne or fusilli pasta (1¾ cups)
- 8 ounces green beans, trimmed and halved crosswise (2 cups)
- 2 cups cauliflower florets (8 oz.)
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions, adding green beans and cauliflower during the last 4–5 minutes of cooking. Drain and set aside.
- Meanwhile, make the pesto: In a food processor, combine walnuts, parsley, garlic, ½ teaspoon salt, and pepper. Pulse until finely chopped.
- With the motor running, drizzle in olive oil until blended.
- Transfer to a bowl and stir in Parmesan cheese.
- In a large bowl, combine cooked pasta and vegetables, chicken, and pesto. Toss until evenly coated.
- Season with remaining 1/8 teaspoon salt if needed. Serve warm or at room temperature.
Notes
- This dish can be served warm or at room temperature, making it perfect for meal prep or a picnic.
- If you prefer a more intense pesto flavor, add more garlic or walnuts to taste.
- For a dairy-free version, omit the Parmesan or substitute with a vegan alternative.
- Feel free to swap in other vegetables like zucchini or bell peppers for a variation.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 50mg