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Chicken Pesto Pasta by

Source: Rocco Dispirito


8 oz whole wheat rigatoni pasta
2 large garlic cloves, coarsely chopped
1/2 cup reduced-fat sour cream
1 cup packed fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsely
Pinch of crushed red pepper
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped toasted pine nuts
Freshly ground black pepper
6 oz chopped skinless breast meat from a rotisserie or roast chicken (about 2 cups)
1 cup grape or cherry tomatoes, cut in-half


Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions; drain.
While the pasta is cooking, combine the garlic and sour cream in the bowl of a food processor, and pulse until the garlic is finely chopped. Add the basil, parsley, crushed red pepper, 1/4 cup of the Parmigiano-Reggiano, and pine nuts. Puree until the sauce is smooth. Season with salt and pepper to taste. Set aside.
In a large bowl, toss the pasta, chicken, and tomatoes with the pesto. Season with salt and pepper to taste, if desired. Top the pasta with the remaining cheese, and serve.

Servings: 4

Nutrition Information (per serving):
Calories 385
Fat 10 g
Saturated Fat 5 g
Cholesterol 56 mg
Sodium 225 mg
Carbohydrates 47
Fiber 6 g
Protein 26 g

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