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Add a photoyummy pesto sauce mixed with your choice of pasta along with cherry tomates and bites of chicken.
Ingredients
- 1 (16 ounce) package rotini pasta
- 2 tablespoons of olive oil
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- crushed red pepper flakes to taste
- 1 (14.5 ounce) can of diced tomatoes, drained
- 1/2 cup pesto sauce
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.Add tomatoes and toss
- In a large bowl, combine pasta, chicken and tomato mixture, and pesto. Toss to coat evenly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 172 | |
| Calories from Fat 111 | 65% |
| Total Fat 12.41g | 16% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 406mg | 17% |
| Potassium 307mg | 9% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.18g | 4% |
| Protein 5.36g | 9% |
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