ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sun-Dried Tomato Pesto and Chicken Pasta Toss

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

Ingredients

  • Pesto:
  • 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
  • Pasta:
  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.