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Wednesday, May 04 2016

Ditch your pasta seasoning packet for homemade pesto. The essentials: spinach, walnuts, oil, and garlic. Chicken gives every bite a boost of protein.


1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1 5 ounce package baby spinach
3/4 cup toasted walnuts
1/2 cup olive oil
4 cloves garlic, peeled and halved
1/2 teaspoon salt
1 1/2 cups water
2 3 ounce packages ramen noodles (any flavor)
1/2 cup finely shredded Parmesan cheese
1/8 teaspoon crushed red pepper
Lemon zest (optional)

In a large skillet heat the 1 tablespoon oil over medium heat. Add chicken; cook 15 minutes or until done (165 degrees F), turning once. Meanwhile, in a food processor or blender combine half of the spinach, 1/2 cup of the walnuts, the 1/2 cup oil, the garlic, and salt. Cover and process until smooth.
Transfer chicken to a cutting board; cover to keep warm. Add the water to the skillet. Bring to boiling. Break up noodles and add to skillet (discard seasoning packets). Cook 5 minutes, stirring occasionally to break up noodles. Stir in remaining spinach and the spinach pesto until spinach is wilted. Remove from heat.
Cut chicken into bite-size strips. Stir into noodle mixture. Top with the remaining nuts, the Parmesan cheese, crushed red pepper, and, if desired, lemon zest.
Nutrition Facts (Chicken Spinach Pesto Noodle Skillet)
Per serving: 792 kcal cal., 57 g fat (11 g sat. fat, 14 g polyunsaturated fat, 26 g monounsatured fat), 90 mg chol., 643 mg sodium, 32 g carb., 3 g fiber, 1 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email

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