Sun-Dried Tomato Pesto and Chicken Pasta Toss

Cooking Light
Make the pesto ahead of time, and refrigerate or freeze until ready to use.
6 servings (serving size: 2 cups)


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1 (7-ounce) jar oil-packed sun-dried tomato halves
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon water
1/4 teaspoon salt
2 garlic cloves
2 teaspoons olive oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 (6-ounce) bag prewashed baby spinach
1 (12-ounce) can evaporated fat-free milk
1 (3-ounce) package goat cheese, crumbled
6 cups hot cooked cavatappi (about 4 cups uncooked pasta)


To prepare pesto, drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 2 tablespoons reserved oil in a food processor. Place remaining oil in sun-dried tomato jar; reserve for another use. Coarsely chop 1/4 cup drained tomatoes; set aside. Place remaining drained tomatoes in food processor. Add basil, water, 1/4 teaspoon salt, and 2 garlic cloves to food processor; process until finely minced.

To prepare pasta, heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken from pan. Add minced garlic; sauté 30 seconds. Add balsamic vinegar and baby spinach; cook for 2 minutes or until spinach wilts. Stir in pesto and evaporated fat-free milk. Bring to a boil, and cook for 2 minutes. Add crumbled goat cheese; cook until cheese melts, stirring constantly. Return chicken to pan; cook 1 minute or until thoroughly heated. Combine chicken mixture and pasta, tossing well to coat. Sprinkle with reserved 1/4 cup chopped drained tomatoes.

Created date

August 2004

Nutritional Information

Calories 423
Caloriesfromfat 26 %
Fat 12 g
Satfat 3 g
Monofat 6.3 g
Polyfat 1.5 g
Protein 27.2 g
Carbohydrate 52.1 g
Fiber 3.6 g
Cholesterol 39 mg
Iron 3 mg
Sodium 360 mg
Calcium 203 mg