Nutritional Info

Nutrition Facts

Serving Size 1 (270g)

Calories 653
Calories from Fat 424 (65%)
Amount Per Serving %DIV
Total Fat 47.1g 72%
Saturated Fat 11.6g 58%
Monounsaturated Fat 28.6g
Polyunsaturated Fat 7g
Trans Fat 0.0g
Cholesterol 113.8mg 38%
Sodium 428.9mg 19%
Potassium 388.4mg 8%
Total Carbohydrate 23.8g 8%
Dietary Fiber 1.2g 5%
Sugars 8.1g
Protein 27.2g 54%

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Recipe Description
Traditionally, pesto is made with fresh basil, which is not available all year round, so this recipe uses parsley instead.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  chicken breasts, skinned and boned
1 3/4 Cup(c)  flat leaf parsley, loosely packed
1/2 Cup(c)  olive oil
1/2 Cup(c)  walnuts, coarsely chopped
1/3 Cup(c)  parmesan cheese, grated
2 Clove(clv)  garlic
1 Tablespoon(T)  chicken stock
1/2 Teaspoon(t)  salt
14 Ounce(oz)  roasted sweet red peppers, drained and thinly sliced
2 Tablespoon(T)  parmesan cheese, grated (optional)
1 Tablespoon(T)  chicken stock
12 Ounce(oz)  spaghetti

Preparation

Cook the spaghetti according to package directions, but add the chicken breasts and let them simmer along with it. Both will be done at the same time, about 10 minutes. Meanwhile, whirl the parsley, oil, walnuts, cheese, garlic, stock and salt in a food processor or an electric blender until smooth. Drain the chicken and spaghetti well. Cut the chicken into thin strips and place in a large bowl. Add the spaghetti, red peppers, and parsley mixture, and toss lightly. Serve with extra Parmesan if desired.

Additional notes

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Chicken Parsley Pesto
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