Cilantro Pesto Pasta with Chicken
Courtesy of Wheat Foods Council 10 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| Cilantro Pistachio Pesto (makes 3/4 c.) |
| 1 bunch fresh cilantro (about 2 c.) |
| 2 cloves garlic, minced |
| 1 Tbsp. lemon juice |
| 1/4 c. grated Parmesan cheese |
| 1/4 tsp. cayenne pepper |
| 1/2 c. salted pistachios, toasted, divided |
| 1/4 tsp. salt |
| 1/3 c. olive oil |
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| Rest of recipe: |
| 1 (13.25-oz.) box whole wheat rotini or penne pasta |
| 2 c. shredded or chopped cooked white meat chicken (cooked leftovers or rotisserie chicken are options) |
| 1 1/2 c. grape tomatoes, halved |
Directions:
1. To prepare pesto, put cilantro, garlic, lemon juice, Parmesan cheese, cayenne pepper, pistachios (minus 2 tablespoons), and salt in a food processor or blender. Add about half the olive oil and blend. Add remainder of olive oil and blend until mixture reaches desired consistency.
2. Bring a large pot of water to a boil. Cook pasta according to package directions; drain. Return pasta to cooking pot on low heat, add pesto and chicken, heating until warmed through. Add tomatoes. Stir to combine.
3. Top with reserved 2 tablespoons of nuts then serve. Can be served warm, room temperature or cold as a summer salad.
* Adapted from a recipe developed by Christy Wilson, RD
Nutrition:
Calories: 265; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 25mg; Total Carbs: 30g; Fiber: 4g; Protein: 14g; Sodium: 166mg;