Since I had planned to go on a clean eating detox for the first of the year, I wanted (scratch that) NEEDED an amazing pasta dish to splurge on before my clean eating plan began. Creamy Chicken Pesto Pasta definitely fit the bill! Creamy Pesto-y pasta indulgence that actually isn’t all that bad for you…
I had made one of my signature dishes, Jerk Rub Grilled Mahi Mahi with Sweet Pepper Pesto, the night before and since I always have left-over pesto, I was able to use for my Creamy Chicken Pesto Pasta. The “creaminess” comes from just a small amount of reduced fat cream cheese and greek yogurt. As always, I used either whole wheat or gluten free pasta (in this case it was whole wheat) and added chicken. Then to bump up the “green” quota, I added steamed broccoli. I know, I just can’t help myself…Serve it along side a crusty whole grain baguette and you have an indulgent, yet still Becky’s Best Bites approved, meal 🙂
- 12 oz. whole wheat or gluten free pasta
- 1 lb. boneless, skinless chicken breasts
- 1 tbsp. extra virgin olive oil
- 1 tbsp. Montreal Steak Seasoning
- ½ cup dry white wine
- 1 tbsp. sea salt
- 12 oz. broccoli florets
- 4 oz. reduced fat cream cheese
- 1 cup greek yogurt
- 1 cup leftover or prepared pesto
- Fill a large stock pot with 5 quarts of water and set over high heat.
- While waiting for the water to boil, chop the chicken breasts into 1 inch cubes.
- Place a medium skillet over medium-high heat, add olive oil and once it is hot, add chicken breast and season with montreal seasoning.
- Cook chicken for approximately 10 minutes or until browned on all sides and cooked through. Add white wine to pan to deglaze. Turn off heat and set aside.
- When water comes to a rapid boil, add dry pasta and sea salt and stir. Cook uncovered for 6 minutes.
- When pasta has cooked for 6 minutes, add the broccoli to the water for the remaining 2-3 minutes of cooking time. Reserve ½ cup of the starching pasta water.
- Drain pasta and broccoli and return to hot pot. Add chicken, any remaining deglazed juices from the chicken, cream cheese, greek yogurt, pesto and reserved cooking water. Stir to melt the cream cheese. Adjust seasonings, if needed.
- Serve with a warm, crusty whole grain baguette.
When do you add the deglazed pan juices?
Hi Amanda! Thanks for the question 🙂 You add the deglazed pan juices when you add the chicken to the pasta. I will make sure to make that clarification in the directions. Thanks for catching that and I hope that you will stop by again soon and often 🙂