Chicken Pesto Pasta

Preparation Time30 mins Cooking Time20 mins Makes 4

Chicken Pesto Pasta

Nutritional Information

Calories

790.37kcal (4 serving)

Total Fat

43.97g (4 serving)

Saturated Fat

7.46g (4 serving)

Trans Fat

0.15g (4 serving)

Cholesterol

56.0mg (4 serving)

Sodium

670.42mg (4 serving)

Total Carbs

66.66g (4 serving)

Dietary Fiber

3.88g (4 serving)

Sugars

2.5g (4 serving)

Protein

31.38g (4 serving)

Ingredients List
  1. 2 large chicken breasts
  2. 2 tablespoons olive oil divided
  3. 3 tablespoons Sir Kensington's® Avocado Oil Mayonnaise
  4. 1/4 teaspoon garlic powder
  5. 1/4 teaspoon fresh black pepper

Directions

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1. Whisk together the olive oil, mayonnaise, garlic powder and pepper. Cut the chicken breasts in half, then coat in the sauce. Let marinate for about 20 minutes.

2. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions.

3. Heat a skillet with a touch of oil and pan fry the chicken for about 5 minutes on each side, or until cooked through and browned on top.

4. While the chicken is cooking, add all pesto ingredients to a blender or food processor and process until smooth. If it’s too thick, add a touch more oil or water to thin it out as needed. You can add the fresh greens right to the pesto and blend it in, or stir it into the pasta instead.

5. Combine the pesto with the cooked pasta.

6. When the chicken is done, slice into strips and toss with the pasta, or serve it on the side.