Chicken Pesto Parmesan Pasta Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, springtime pasta skillet with pesto, chicken, fresh vegetables, and a creamy milk-based sauce finished with Parmesan. The dish combines fresh basil and lemon flavors with tender chicken and pasta. Serve as a complete one-pot meal.
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Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons pine nuts
- ¾ cup fresh basil leaves
- 2 garlic cloves
- 1 tablespoon lemon juice
- 8 oz uncooked bowtie pasta (I used Barilla Farfalle (use whole wheat pasta if following the myWW Purple plan))
- 1 ½ cups water
- 1 cup skim milk
- 1 teaspoon salt
- 2 cups fresh broccoli florets
- 1 cup chopped zucchini
- ½ cup frozen peas
- 8 oz cooked boneless skinless chicken breast (sliced or chopped into bite size pieces)
- 4 oz finely shredded Parmesan cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 771mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 397mg
- Calcium
- 315mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.