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Basil Pesto Chicken and Vegetable Spaghetti
Basil Pesto Chicken and Vegetable Linguine
COURSE
Main Course
CUISINE
Italian
INGREDIENTS
- 1 package Profile Spaghetti
- 8 oz boneless chicken breast
- 2 cups broccoli chopped
- 2 cups red pepper chopped
- 2 cups zucchini chopped
- 2 cups fresh basil leaves packed
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
- 3 cloves garlic minced
- Salt and pepper to taste
INSTRUCTIONS
-
Combine the basil and garlic in food processor and pulse until coarsely chopped. Add the olive oil and process until fully incorporated and smooth. Transfer the pesto to a large serving bowl and mix in cheese. Season with salt and pepper.
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Coat a large skillet with nonstick spray. Over medium-high heat, cook chicken until well browned on all sides. Cut chicken into 1-inch cubes and set aside.
-
Return skillet to stove and spray pan again with nonstick spray. Add broccoli, red pepper and zucchini and cook until softened.
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Cook Profile Spaghetti according to package directions, keeping a small cup of pasta water off to the side.
-
Add the spaghetti to the bowl of pesto mixture and toss, adding a few spoonfuls of pasta water, if needed. Toss in vegetables and chicken.
KEYWORD
noodles, Profile-approved
