Pesto Penne with Deli-Roasted Chicken
cups broccoli florets
7 ounce container purchased basil pesto (about 3/4 cup)
cups coarsely chopped deli-roasted chicken (about 12 ounces)
7 ounce jar roasted red sweet peppers, drained and cut into strips
teaspoon coarsely ground black pepper
- Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.
- In a small bowl combine pesto and the reserved 1/2 cup pasta water. Add chicken, roasted peppers, and the pesto mixture to pasta in saucepan. Stir gently to mix. Cook over medium heat until heated through. Stir in the 1/4 cup Parmesan cheese.
- Divide the pasta mixture among warm serving bowls. If desired, top with additional Parmesan cheese. Sprinkle with black pepper and serve immediately.
Nutrition Facts(Pesto Penne with Deli-Roasted Chicken)
- Per serving:
- 672 kcal cal.,
- 35 g fat
- (7 g sat. fat,
- 93 mg chol.,
- 857 mg sodium,
- 53 g carb.,
- 3 g fiber,
- 37 g pro.
- Percent Daily Values are based on a 2,000 calorie diet