Pasta with Pesto and Poached Chicken

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “Lovely creamy Chicken Salad, quick and easy! from B H & G”


  • 6ouncesdried wagon wheel macaroni or 6ouncesrotini pasta( about 2 cups)
  • 12ouncesboneless skinless chicken breast halves, cut into 1 inch pieces
  • 1/4 cuprefrigerated pesto sauce
  • 1/2 cupfat free sour cream
  • 1cupchopped fresh vegetables( such as red, yellow or green sweet pepper, broccoli florets, zucchini or cucumber)
  • 1smalltomato, chopped
  • 1/4 cuptoasted pine nuts or 1/4 cupchopped walnuts, toasted(optional)
  • Directions

  • Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
  • Cook till pasta is tender but firm and chicken is no longer pink.
  • Drain pasta and chicken.
  • Rinse with cold water, drain again.
  • Combine pesto and sour cream in a large mixing bowl.
  • Add pasta/chicken mixture, chopped veggies and tomato.
  • Toss lightly to coat.
  • If desired, sprinkle with nuts.
  • Reviews

  • “This was pretty good.Almost doubled sauce, and added red pepper, tomatoes, and sun dried tomatoes, and instead of poaching, pan fried the chicken after cutting it up.Cooled everything quickly in the freezer and stirred together.This was really easy, very good for the effort.The only thing about this recipe is that it can get a touch expensive with premade pest.”

  • “A very quick and easy summer meal :)I used a basil based pesto and added red, green, and orange diced pepers, chopped spring onions and halved cherry tomatoes.I also added some freshly ground black pepper and added salt to the cooking water.I topped with pine nuts to serve. Another ‘keeper’ for me :)”