Pesto Chicken Pasta
25 mins (prep 10, cooking 15)
12 ingredients
4 servings
I found the original recipe in the July/August 2004 issue of "TOH" Quick Cooking magazine. It was sent in by Linda sweet of Newark, Delaware. if you want to make this even quicker, just use leftover mixed veggies. This recipe called for ziti, but I changed it to garden rotini (tri colored pasta). I left off the walnuts, but you can add them if you like. This is really a good way to use up that last bit of leftover chicken. Posted on October 30th, 2005.

Categories:  pasta,-rice-and-grains , beginner-cook , <-30-mins , easy , north-american , main-dish , american , pasta , one-dish-meal , time-to-make ,
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Serving Size (143.92 g)
Servings 4
Amount per Serving
Calories 253.03 Calories from Fat 27.63
% Daily Value *
Total Fat 3.07g 18.9%
Saturated Fat 1.71g 34.17%
Trans Fat 0.0 %
Cholesterol 31.05mg 41.4%
Sodium 420.04mg 70.01%
Total Carbohydrate 37.59g 50.12%
Dietary Fiber 3.66 g 58.61%
Sugars 22.05 g %
Protein 18.43g 147.45%
Vitamin A 4584.21IU% Vitamin C 11.86mg%
Calcium 555.96mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rotini pasta, pesto sauce, cubed cooked chicken, chopped walnuts