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: 865kcal
Author: Vicky Berman
Ingredients
1/4cupsliced almondsdry toasted
2clovesgarlicminced
2tablespoonsolive oil
4clovesgarlicthinly sliced
1/2oniondiced
2cupsshredded rotisserie chickenuse thinly sliced zucchini and a can of chickpeas for vegan version
1/4cupvegan pesto
1cupcoconut milk
2tablespoonsdry white wineoptional
8ouncesgluten free pastacooked according to package directions
fresh basilslivered for garnish
Instructions
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.
To the same pan with the oil add onion and minced garlic and cook for a few minutes until onion is translucent.
Add shredded chicken and cook for a few minutes until lightly browned.
Add pesto, wine, and coconut milk. Reduce heat to medium-low and simmer for a few minutes.
Serve sauce with pasta, topped with toasted almonds, fried garlic and fresh basil.
Nutrition Facts
Pesto Chicken Pasta Recipe
Amount Per Serving
Calories 865Calories 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.