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Grilled Chicken with Spring Pesto Pasta

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gscaccio

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Easy for a dinner party!

Recipe Ingredients

Chicken:
6 chicken breasts, cut into large strips
1 tsp salt
½ tsp pepper
1 tbsp oregano
½ tsp onion powder
½ tsp garlic powder
¼ cup Smart Balance Omega Oil
¼ cup dry white wine
Pesto:
2 cups fresh basil
1 cup fresh parsley
1 tsp dill
1 tbsp chopped garlic
1 tsp salt
½ tsp pepper
½ cup grated Pecorino Romano cheese
2 tbsp sunflower seeds
½ cup Smart Balance Omega Oil
Juice of 1 Lemon
Other:
2 lbs pasta (I used gemelli)
½ lb frozen peas

Recipe Steps

Put chicken in a large bowl with the salt, pepper, oregano, onion powder, garlic powder, oil and wine and mix well.

Marinate the chicken in the refrigerator for at least an hour.

Meanwhile, prepare the pesto. In a food processor, add the basil, parsley, dill, garlic, salt, pepper, grated cheese, sunflower seeds, oil and lemon. Pulse until finely chopped and the sauce comes together. Set aside.

Grill the chicken until done, about 7 minutes per side.

Prepare pasta according to directions on box.

Rinse frozen peas under water for 2 minutes and then add to hot pasta that has been drained.

Add 1¼ cup of pesto sauce to pasta, saving the rest for serving.

Serve chicken on top of pasta, topping with additional pesto and grated cheese if desired.

Nutrition Facts

Serves 12 (212 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 502 kcal
Fat 14 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 5 g
Mono Fat 7 g
Cholesterol 51 mg
Sodium 502 mg
Carbohydrates 61 g
Dietary Fiber 3 g
Total Sugars 4 g
Protein 32 g