Try this Grilled Chicken and Pesto Farfalle recipe, or contribute your own.
Suggest a better descriptionPrepare grill or grill pan to med-high heat. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm. Cook pasta according to pkg directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1-minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 tsp salt, remaining 1/2 tsp pepper, and 1 cup cheese; stir until cheese melts. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.
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Serving Size: 1 Serving (3175g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2947 | ||
Calories from Fat: 1641 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 182.3g | 243 % | |
Saturated Fat 109.6g | 548 % | |
Monounsaturated Fat 51.8g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 1005mg | 309 % | |
Sodium 1890.3mg | 65 % | |
Potassium 3961.3mg | 104 % | |
Total Carbohydrate 79.7g | 23 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 76.7g | ||
Protein 244.2g | 349 % | |
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: 2947
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