Makes 2 Servings
For Chicken
4 2 oz. chicken tenders, skinless
4 tsp of pesto sauce (I use Trader Joe’s)
16 pieces sun dried tomato pieces (Trader Joe’s)
2 tbsp fat free feta cheese (Trader Joe’s)
salt and pepper to taste
For Pasta
4 oz. Barilla Rigatoni
1 tbsp pesto sauce
1 tsp olive oil
1 cup mushrooms, chopped
6 Basil leaves, finely chopped
Preheat oven to 375 degrees. Set pot of water to boil. Take each chicken tender and place between two sheets of plastic wrap. Using the flat side of a mallet, gently pound chicken to about 1/4 inch thick. Season both sides with salt and pepper. Smear 1 tsp of pesto onto each tender. Top with 4 pieces of sun dried tomatoes, and add ½ tbsp of feta on top. Starting from the smaller side, roll cutlet being careful to keep filling inside. Spray a medium-sized pan with olive oil of medium-high heat, and gently place each chicken roll in pan. Cook each side until golden brown, using tongs to gently turn rolls. Once all sides of chicken are brown, transfer chicken into a small baking dish sprayed with nonstick spray. Cook chicken in oven for approximately 20 -25 minutes or until chicken is completely cooked through. While chicken cooks, add pasta to water and cook for 11 minutes. While pasta cooks, add olive oil to ‘chicken pan.’ Once hot, add mushrooms. Stir for 5-6 minutes, then add pesto, noodles and basil. Stir for 1-2 minutes. Then serve with chicken.
Nutritional Information: 457 calories, 48 carbs, 13 fat grams and 39 protein grams – not bad seeing that it was SO good.
Review: I want to stuff chicken with everything now! My next deal will be mushrooms, spinach and feta and I’m going to…. Drumroll please… serve it with SALAD instead of PASTA.
Before
No comments:
Post a Comment