This recipe comes from James Dangler of Runner's World and is great as a pre-race meal.
Pesto: Place all ingredients in food processor and puree.
Bell-Pepper Coulis: Puree all ingredients in blender. Warm coulis in a saucepan. Place pasta in bowl.
Pasta: Season chicken with salt and pepper. Heat oil in skillet. Add chicken and minced garlic and cook through. Add white wine, scraping pan to loosen any brown bits; simmer to reduce liquid by half. Add five Tbs pesto.
Toss pasta with chicken and it's sauce. Add toasted pine nuts, basil, and grated Parmesan. Place pasta in bowl over bell pepper coulis. Serves 4.
Calories per serving: 760
Carbs: 92g
Protein: 46g
Fat: 19g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 | ||
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Calories: 774 | ||
Calories from Fat: 380 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 85.3mg | 26 % | |
Sodium 144.2mg | 5 % | |
Potassium 582.9mg | 15 % | |
Total Carbohydrate 75.3g | 22 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 72.6g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 774
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