A freshly made walnut-and-basil pesto puts a delicious bistro-style spin on this 30-minute chicken-and-pasta dish.
What You Need
Original recipe yields 6 servings
1 bunch fresh basil (about 1 cup packed), divided
1/2 cup chopped PLANTERS Walnuts, divided
2/3 cup fat-free chicken broth, divided
4 cloves garlic, peeled
12 oz. penne pasta (about 4 cups), uncooked
1 Tbsp. olive oil
3/4 lb. boneless skinless chicken breast s, cut into strips
2 cups broccoli florets
2 cups red pepper strips (about 2 small peppers)
2 Tbsp. HEINZ Balsamic Vinegar
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Let's Make It
Cut enough of the basil into thin slices to measure 2 Tbsp.; set aside. Place remaining basil in blender container. Add 1/4 cup of the walnuts, 1/3 cup of the chicken broth and the garlic; cover. Blend 30 to 1 min. or until smooth.
Cook pasta according to package directions. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken, broccoli and peppers; cook and stir 5 min. or until chicken is lightly browned. Add remaining 1/3 cup broth; cook an additional 6 to 8 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
Drain pasta. Add to ingredients in skillet along with the basil sauce; stir until well blended. Drizzle with the vinegar; mix lightly. Sprinkle with the reserved sliced basil and remaining 1/4 cup walnuts.
Sprinkle with KRAFT Shredded or Grated Parmesan Cheese just before serving.
Prepare as directed, using white balsamic vinegar.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.