Grilled Chicken with Sun-dried Tomato Pesto Skillet
Becky Phipps and her husband Skipp have been married for 17 years and currently live in Nixa, a Springfield suburb. They have three sons ranging in age from 8 to 15. Becky works for Weight Watchers International as a group meeting leader, so a healthy lifestyle is important to her. In regard to this recipe, Becky states, This is an easy favorite in our family, plus the kids don’t know they are getting veggies!
This dish costs approximately $10 for all ingredients and serves eight, which comes out to $1.25 per serving.
- 1-2 lbs. chicken breast, grilled and cut in strips
- 1 lb. whole wheat rotini or penne pasta
- 1 medium onion, chopped
- 1 medium zucchini, chopped
- 2 stalks celery, chopped
- 1 small red or yellow bell pepper, chopped
- ½ cup black olives, chopped
- ½ cup carrots, grated
- 1 tsp. salt
- ¼ tsp. ground pepper
- 1-2 tsp. Italian seasoning
- ½ tsp. garlic powder
- 1 small jar sun-dried tomato pesto
- ½ cup parmesan cheese, grated
Grill the chicken, cut it into strips and it set aside. Cook the pasta according the package directions, but be sure to save one to two cups of the pasta water when you drain it. Beck uses whole wheat pasta because most it is more filling, resulting in less consumption and saving on costs not to mention the fact that its good for you.
Combine the chopped onion, zucchini, celery, bell pepper and carrots and sauté with one tablespoon vegetable (or olive) oil in a skillet over medium heat. Add the salt, pepper, Italian seasoning and garlic. Saute until the vegetables are soft and then add the jar of tomato pesto and ½ cup of pasta water. Stir the mixture until a sauce forms (add more pasta water if necessary).
Cook the sauce for a couple of minutes and then add in the cooked pasta, chopped black olives and Parmesan cheese. Again, add more pasta water if it is too dry.
One serving is ½ to one cup of the pasta mixture and 4-6 ounces of the grilled chicken. Becky recommends serving this meal with a salad.