Lowfat Parmesan Crusted Chicken Pesto Pasta Recipe
Ingredients
- 2lbs Fresh B/S Chicken Breasts
- 1/2lb Fresh mushrooms
- 1 can Artichokes (any variety)
- 2 pkts Pesto sauce mix (in the grocer’s gravy/taco pkts section)
- 1c Milk
- 2tbsp flour
- 2c Chicken broth or Seafood Stock (doesn’t matter)
- 4tblsp Minced Garlic
- 1tbsp basil flakes
- 2c Grated Parmesan cheese (Kraft can) divided into (2) 1c servings
- 2tbsp garlic pwdr
- 1 box spaghetti
- Salt and Pepper to taste
Instructions
- Mix 1c Parm Cheese with 2tbsp garlic pwdr in a large gallon ziplock baggie, place chicken, cut into strips, in baggie and shake well, covering chicken with mixture. You can always add more parm cheese if you don’t feel like it is enough, bake at 425d for ~15min, until golden
- Cook pasta according to box directions
- In a bowl, mix milk, flour and beat with a fork/wisk until smooth (also add to your preference, I prefer mine a little thicker so I may add more), mix in pesto pkts one at a time and wisk again until smooth.
- In a pan on med heat, mix broth and milk mixture adding basil flakes, minced garlic, and remaining 1c of Parm cheese. (again, taste this if it’s too tangy for you-add more parm cheese; if you like more zest add garlic or add lemon juice, you may add more flour to thicken or broth to thin the sauce)
- When sauce is warm, add mushrooms and artichokes (I cut mine into bite size pieces) but it’s as you prefer, they only need a few min to brown.
- Serve with spaghetti on bottom, then pesto sauce, with chicken on top! Delish!
