SUMMER PESTO PASTA

Yields 3 servings for 314 calories. I know this picture is so blurry, sorry!

INGREDIENTS


  • Zucchini Noodles (spiralized zucchini, 2 or 3!)

  • Diced Chicken Breast (12oz total)

  • Fresh Basil (about 8 leaves)

  • Cherry Tomatoes (half package)

  • 2 oz dry Spaghetti Noodles

  • 5 Tbsp Pesto

  • 2 Tbsp Grated Parmesan

  • Garlic powder, onion powder salt & pepper to taste


DIRECTIONS


  1. Start a pot of water on the stove and while it gets to a boil, slice your cherry tomatoes in half, dice your chicken breast into bite-sized pieces, and chop your basil into strips. 

  2. Once the water is boiling add a little salt and your noodles 

  3. Get a skillet heated to medium-high and spray with olive oil spray right before adding in your chicken. 

  4. Season with salt, pepper, garlic powder, and Italian herb seasoning and cook chicken completely, stirring occasionally.

  5. Cover pan is necessary. 

  6. Once your chicken is fully cooked add in your cherry tomatoes and garlic, sprinkle with salt, and cover with a lid for 2-4 minutes. 

  7. When Pasta is al dente, drain your noodles and put them back into the large pot. 

  8. Add your chicken and tomatoes in with the noodles, 5Tbsp of pesto, 2 Tbsp grated Parmesan, and fresh basil, then stir until well combined.   ENJOY! 


WW SMART POINTS


Blue- 7sp

Purple- 7sp (use whole wheat noodles for less points!)

Green- 10sp

Yields 3 servings for 314 calories.



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