Pasta often gets a bad reputation for being higher in calories and carbohydrates. Typically I do my best to eat whole, unrefined grains but sometimes I am just cravin’ that classic pasta (this happen to anyone else? haha). There are alot of other pasta varieties available (i.e. whole wheat, pea pasta, brown rice pasta etc.) that are higher in fibre/ protein but the key (as with any food) is just to watch your portion size. Focus on eating whichever you like- in moderation. One cup of cooked pasta is equivalent to 2 servings of carbohydrates so I recommend filling the rest of your bowl with veggies and lean protein (and cheese obviously hahaha) to make a balanced meal!
Yield: 4 servings
- 3 cups cooked, cubed boneless, skinless chicken breasts (I like to marinate mine in PC Herb & Garlic Marinade overnight- you can roast them in the oven or grill them on the BBQ)
- 375g dry pasta (I used colourful bow ties but you can use penne or regular bowties)
- 2 tbsp butter
- 2 coves garlic, peeled and minced
- 227g package white mushrooms, washed and sliced into 1/4 inch slices
- 1 cup sun-dried tomatoes (I buy the ones packed in oil and drain the oil off), sliced into thin strips
- 218ml jar pesto
- 1/2 cup fresh basil leaves, cut into ribbons
- 3/4- 1 cup fresh grated parmesan cheese
- In a large pot, bring 8L of water to a boil. Once boiling, add dry pasta to water and stir well. Cook pasta until al dente (follow package directions for timing). Drain water from pasta and set aside.
- While pasta is cooking, in a frying pan, add 2 tbsp butter and melt over medium heat. Add garlic and sauté until fragrant. Add mushrooms and cook until they are tender.
- Mix together cooked pasta, cubed chicken, sun-dried tomatoes, cooked mushrooms and pesto. Stir until all ingredients are coated with pesto. Portion into serving dishes and top with fresh basil and parmesan cheese.
Recipe & Photos By: Brittaney Berendsen RD