Chicken & Pasta with Basil Walnut Pesto


  • 8oz Grilled Chicken
  • 1 qt Cooked Whole Grain Spaghetti
  • 1 Tbsp, 1 tsp Minced Garlic
  • 2 cups Cherry Tomatoes, halved
  • 1/2 cup Water
  • 1/3 tsp Ground Pepper
  • 2 cups Green Swiss Chard
  • 1 cup Fresh Yellow Squash, chopped
  • 2 cups Fresh Button Mushroom, quartered
  • 1/4 cup Oregano
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 Tbsp, 1 tsp Canola Oil

1/2 cup Basil and Walnut Pesto:

  • 1/3 oz Italian Parsley
  • 1/2 oz Basil
  • 1/2 oz Cheese, Parmesan, grated
  • 1/2 Garlic Clove, chopped
  • 1/2 oz Walnut Halves & Pieces, chopped
  • 1/4 cup, 1 1/2 tsp Canola Oil


  1. For Pesto: Chop the parsley (stem only) into small pieces. Chop all of the basil, including stems. Set aside. Pre-heat over to 350F; toast walnuts and let cool. Place half of the oil and parsley stems, basil, parmesan, garlic, and the toasted walnuts into a blender. Blend to a paste consistency, stopping to scrape down the sides. Switch to a low sped and slowly add remaining oil. Cover and store any leftovers in the fridge.
  2. When chopping the oregano and mushrooms, make sure to include stems. In a hot sauté pan, drizzle 1 tsp olive oil. Add garlic, sauté for 30 seconds. Add mushrooms, sauté for 1 minute. Add yellow squash, sauté for 1 minute. Add cherry tomatoes, sauté for 1 minute. Add Swiss chard and oregano, sauté for 1 minute. Add grilled chicken, sauté until heated through.
  3. Add ester to deglaze. Add the crushed red pepper, salt and pepper. Mix in the cooked pasta and pesto, stir to mix and heat through.

Nutrition Facts:

Calories: 500

Total Fat: 29g

Sat Fat: 3g

Total Carbs: 38g

Protein: 27g

Dietary Fiber: 7g

Sodium: 330mg