Chicken Pesto Pasta

This is absolutely the best Chicken Pesto Pasta you will ever have. You’ll never look at store-bought pesto the same again!

Ingredients

Boneless, Skinless Chicken Breasts, boiled, shredded

1box

Gemelli Pasta

1/2cup

SlicedAssorted Color Bell Peppers

1/2cup

ShreddedCarrot

4Tbsp

Olive Oil

2Tbsp

Basil PestoI used Buitoni Pesto with Basil

2packets

Basil PestoI used Knorr Pesto Sauce Packets, will need 1/4 cup olive oil

to taste

Lemon Herb Seasoning BlendI used McCormick Perfect Pinch Lemon and Pepper Seasoning

to taste

Greek Seasoning

to taste

Grated Parmesan Cheese

Nutrition Per Serving

Calories

303

Fat

12.9 g

Protein

17.1 g

Carbs

30.1 g

Cooking Instructions

step 1

In a saucepan, add Olive Oil (4 Tbsp), Carrot (1/2 cup), and Assorted Color Bell Peppers (1/2 cup). Cook over medium heat. They will gently cook and tenderize. Stir frequently to avoid burning, and lower heat if you think they are cooking too quickly. When done, set aside and cover to keep warm.

step 2

Cook the Gemelli Pasta (1 box) according to package directions.

step 3

In a small saucepan, make the Basil Pesto (2 packets) as directed, about 10 minutes total.

step 4

In a large serving bowl, add cooked pasta, Boneless, Skinless Chicken Breasts (2), vegetables with oil, pesto sauce, and Basil Pesto (2 Tbsp). Combine well.

step 5

Sprinkle with Lemon Herb Seasoning Blend (to taste) and Greek Seasoning (to taste).

step 6

Serve warm with Grated Parmesan Cheese (to taste).