Pesto Chicken with Penne

Prep: 2 minutes; Cook: 15 minutes. If you need to thaw the chicken tenders, place them on a microwave-safe plate, and microwave at MEDIUM-LOW (30% power) 8 minutes or until thawed.

Yield: 4 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 23%
  • Fat: 10.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 36.8g
  • Carbohydrate: 43.7g
  • Fiber: 1.9g
  • Cholesterol: 72mg
  • Iron: 3.7mg
  • Sodium: 514mg
  • Calcium: 156mg


  • 2 1/4 cups (8 ounces) uncooked penne pasta (tube-shaped pasta)
  • 1 pound chicken breast tenders
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/3 cup commercial pesto


  1. Cook pasta according to package directions, omitting salt and fat.
  2. Sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken to pan, and sauté until done.
  3. Drain pasta. Add pesto and chicken to warm pasta; toss lightly.
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