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pesto chicken pasta recipe
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Pesto Chicken Pasta Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pesto chicken pasta makes for the perfect quick 30 minute weeknight dinner. Dairy Free recipe with a creamy coconut milk based sauce plus extra flavors of toasted almonds, fried garlic chips and fresh herbs. Gluten-Free too.

Course: Dinner, Pasta
Cuisine: American, gluten free, Healthy, Italian
Servings: 3
Calories: 865 kcal
Author: Vicky Berman
Ingredients
  • 1/4 cup sliced almonds dry toasted
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 4 cloves garlic thinly sliced
  • 1/2 onion diced
  • 2 cups shredded rotisserie chicken use thinly sliced zucchini and a can of chickpeas for vegan version
  • 1/4 cup vegan pesto
  • 1 cup coconut milk
  • 2 tablespoons dry white wine optional
  • 8 ounces gluten free pasta cooked according to package directions
  • fresh basil slivered for garnish
Instructions
  1. Heat olive oil in pan over medium heat and add the thinly sliced garlic. Cook until just starting to brown and remove from pan. Drain on paper towels.
  2. To the same pan with the oil add onion and minced garlic and cook for a few minutes until onion is translucent.
  3. Add shredded chicken and cook for a few minutes until lightly browned.
  4. Add pesto, wine, and coconut milk. Reduce heat to medium-low and simmer for a few minutes.
  5. Serve sauce with pasta, topped with toasted almonds, fried garlic and fresh basil.
Nutrition Facts
Pesto Chicken Pasta Recipe
Amount Per Serving
Calories 865 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 21g131%
Cholesterol 72mg24%
Sodium 317mg14%
Potassium 474mg14%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 2g2%
Protein 34g68%
Vitamin A 495IU10%
Vitamin C 4mg5%
Calcium 98mg10%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.