• 6servings
  • 42minutes
  • 435calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) walnuts , toasted and cooled 25 cup(s) packed fresh parsley leaves

  2. 1/4 cup(s) Parmesan cheese , freshly grated 1 tablespoon(s) fresh lemon juice

  3. 1 clove(s) garlic

  4. 1/4 cup(s) water

  5. 3 tablespoon(s) water

  6. Salt and pepper

  7. 12 ounce(s) whole-wheat rotini or fusilli

  8. 1 pound(s) chicken-breast cutlets , cut into 1/4-inch-wide strips 2 teaspoon(s) olive oil

  9. 1 medium red pepper , cut crosswise in half, then lengthwise into 1/4-in.-wide strips

  10. 1 pound(s) asparagus , cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. In food processor with knife blade attached, blend walnuts, parsley, Parmesan, lemon juice, garlic, 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Set pesto aside.

  2. Meanwhile, heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

  3. While pasta is cooking, sprinkle chicken with 1/4 teaspoon salt to season all sides. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add chicken, and cook 6 to 7 minutes or until chicken loses its pink color throughout, stirring occasionally. Transfer chicken to bowl; keep warm.

  4. To same skillet, add red pepper and remaining 1 teaspoon oil, and cook on medium 3 minutes. Add asparagus and 3 tablespoons water; cover and cook 6 to 7 minutes or until tender-crisp, stirring occasionally.

  5. Reserve 1/2 cup pasta cooking water. Drain pasta and return to saucepot; stir in chicken, vegetables, pesto, and reserved cooking water; toss to coat.


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