1.03.2013

wine night: grilled chicken with creamy pesto pasta

I'm all for eating healthier this new year (along with four other resolutions).  
But that doesn't mean I'm going to give up our weekly Wine Night.  
Portion control, upping the protein and veggies, and cutting back on how much pasta in each recipe will let us keep our Thursday night date night at home.

Here's a recipe that won't bust your resolution and will still satisfy your tastes buds. 
Make this for your Wine Night tonight!
(Pair it with Skinny Girl Wine and you're keeping the cals even lower!)

Grilled Chicken with Creamy Pesto Pasta
Recipe adapted from Cooking Light
Serves:  6

Ingredients:
  • 1 lb. boneless, skinless chicken breast cutlets
  • 1 t. kosher salt, divided
  • 1 t. cracked black pepper, divided
  • 1 t. granulated garlic, divided
  • cooking spray
  • 12 oz. whole wheat farfalle pasta
  • 1/2 T. butter
  • 1 C. skim milk
  • 2 T. flour
  • 1/2 C. (4 oz.) pesto sauce (or make your own)
  • 1/4 C. reduced fat grated Parmesan cheese
Directions:
  1. Heat a grill pan (or a grill if you're lucky enough to have a back yard) to medium high heat. Spray for 1 second with cooking spray. 
  2. Sprinkle chicken evenly with 1/2 t. salt, 1/2 t. pepper, and 1/2 t. granulated garlic. 
  3. Grill 10 minutes or until done, turning only once after 6 minutes (you want that good blackened part).
  4. Remove chicken from heat and place on cutting board to cool slightly. Cover loosely with foil.
  5. While the chicken is cooking, cook pasta according to package directions. Drain and reserve 1/4 C. pasta water.
  6. Meanwhile, heat butter in a large sauce pan over medium heat. Once butter melts, add in flour and cook for one minute to form a roux.  
  7. Add in skim milk and pesto, stirring with a whisk. 
  8. Cook 8 minutes or until sauce thickens, stirring frequently. 
  9. Once thick, add in pasta water (do a little bit at a time, you might not need it all - I used about 2 T. only).
  10. Add in remaining 1/2 teaspoons of salt, pepper, and granulated garlic, along with the Parmesan cheese. Stir until cheese melts. 
  11. Add in pasta and toss to coat.
  12. Slice chicken and serve on top of pasta (or you can mix it in, you decide). 
Nutrition: (per serving)
  • Calories:  463
  • Carbs:  50
  • Fat:  18
  • Protein:  26
Enjoy!
xoxo,
K

{photos by me}

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