I know it’s winter, but something about the new year makes me crave bright, fresh Spring flavors like the ones in this Chicken Pesto Parmesan Pasta Skillet. Don’t you just love basil, lemon and Parmesan together? Especially with garlic and toasted pine nuts and even more so over chicken, pasta and fresh green vegetables? I know I do. This pasta skillet comes together and using cooked chicken, it all comes together in one pot! I love one-pot meals. Especially when a hearty, filling serving is just 335 calories or 9 Weight Watchers SmartPoints!
This meal made me feel like I was eating in a restaurant and I couldn’t believe it was light. There’s a pesto cheese sauce! Trust me, you’re going to love this one. It’s also a great way to use up leftover chicken since it uses pre-cooked breasts. If you don’t happen to have cooked chicken on hand you can grill some, throw in in the slow cooker, bake it or just buy a cooked rotisserie breast. Whatever is easiest for you!
Looking for more lightened up pasta options? Check out the pasta section of my recipe index for favorites like Beef Stroganoff, Beefy American Goulash, Slow Cooker Kickin’ Chicken Pasta, Beef and Sausage Manicotti, Pumpkin Alfredo Tortellini Skillet, Spinach and Artichoke Lasagna Roll Ups, Chicken Cordon Bleu Pasta Bake, Tomato Soup Mac & Cheese, Spaghetti Pie, Sausage Tortellini Skillet, Buffalo Chicken Lasagna Roll Ups, Chicken Parmesan Stuffed Shells, Spicy Sausage Pasta and many more!
Chicken Pesto Parmesan Pasta Skillet
- 3 tablespoons pine nuts
- ¾ cup fresh basil leaves
- 2 garlic cloves
- 1 tablespoon lemon juice
- 8 oz uncooked bowtie pasta (I used Barilla Farfalle)
- 1 ½ cups water
- 1 cup skim milk
- 1 teaspoon salt
- 2 cups fresh broccoli florets
- 1 cup chopped zucchini
- ½ cup frozen peas
- 8 oz cooked boneless, skinless chicken breast, sliced or chopped into bite size pieces
- 4 oz finely shredded Parmesan cheese