Penne with Sun Dried Tomato Pesto and Chicken (Guilt-free)

PENNE WITH SUN DRIED TOMATO PESTO AND CHICKEN - Anthony J. Caruso
INGREDIENTS
Olive oil cooking spray
1 pound boneless chicken breasts, cubed
Salt and freshly ground black pepper
1 tablespoon Italian seasoning
1 (13.25-ounce) box carb-protected penne pasta (recommended: Dreamfield’s)
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil, drained
2 garlic cloves
1 cup (packed) fresh basil leaves
1/2 cup unsalted chicken stock
1/4 cup freshly grated Parmesan
DIRECTIONS
Spray a large skillet with cooking spray and set over medium high heat. Add the chicken and season with salt, pepper and Italian seasoning. Cook until completely cooked. Set aside.
Cook the pasta in a large pot of boiling salted water according to directions until tender but still firm to the bite, stirring occasionally. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes, garlic, salt and pepper, to taste, chicken stock and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a bowl. Stir in the Parmesan.
Add the pasta and chicken to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Here’s the skinny:
First, I took out the oil of the pesto and added unsalted chicken stock instead, saving fat and some sodium at the same time.
Next, I used carb-protected pasta so you can have the taste of white pasta without the carbs sticking to the ribs.
Lastly, I cut the Parmesan in half. You don’t need all the cheese to get the flavor, plus it leaves extra for garnish, which is more appetizing to the eye.