Don’t mind if I do! This is my idea of a perfect summer night - alfresco tapas style dining that brings fresh, bold and unique flavours to the table. To top that off, add a glass (or two) of white wine into the mix - what’s yours? 🍴🍴
I love trying out new recipies from the nutrition plans I have access to.
Healthy doesn't have to mean boring or a million crazy ingredients.
This creamy pesto chicken we had last night was delish and family approved🍛
Give it a try!! Creamy Pesto Chicken
Yield: 8 Servings
1 1/2 cups 2% or low-fat cottage cheese
1/2 cup 1% plain Greek yogurt
1/4 cup pine nuts
1 cup fresh basil, packed
2 Tbs extra virgin olive oil
8 large cloves of garlic, minced
4 cups zucchini, chopped
3 cups cooked chopped chicken
6 cups cooked whole wheat penne pasta
1 cup pecorino romano or parmesan, grated
salt and pepper, to season
In a blender, blend together the cottage cheese and Greek yogurt until completely smooth. Add in the basil and the pine nuts and blend again until you can see that the basil is finely chopped and all is fully combined. Set aside.
In a large non-stick skillet, heat the olive oil to medium-high heat. Add the garlic and the zucchini and cook until the zucchini softens. To the skillet, add the pasta, chicken, sauce mixture and pecorino and heat through. Salt and pepper to season then serve.
Container Equivalents: 1 1/2 YELLOW, 1/2 RED, 1/2 GREEN, 1/2 BLUE, 1 TSP
Serving Size: 1 1/4 cups per serving Calories per serving: 392 Fat per serving: 13 grams