Grammy's Kitchen · Pesto Pasta · Chicken Pesto Pasta
One of 66 pesto pasta recipes we measured
from www.wellplated.com
91 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 12% |
| protein add | 155% | 22% |
| dairy | 54% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 276% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon extra-virgin olive oil |
| 567 g | 1 1/4 pounds boneless, skinless chicken breasts (cut into bite-sized pieces) |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 454 g | 1 pound whole wheat pasta (penne rigate, rigatoni, fusilli, or similarly shaped pasta) |
| 180 g | 1 (6.35-ounce) jar basil pesto |
| 245 g | 1 cup nonfat plain Greek yogurt |
| 284 g | 1 (10-ounce) package frozen spinach (thawed with as much of the liquid squeezed out as possible.) |
| 968 g | 2 pints cherry tomatoes |
| 1 g | 1/4 teaspoon red pepper flakes |
| 112 g | 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone) |
| 25 g | 1/4 cup tightly packed fresh basil leaves (roughly chopped, divided) |
| 25 g | 1/4 cup freshly grated Parmesan cheese |
Method: 9 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made this pasta bake with nonfat greek yogurt, but I found that my sauce sort of curdled and not creamy. Do you have any idea what I did wrong? I substitued fresh spinach for frozen spinach and used canned tomatoes for the fresh. We enjoyed the rec” — a cook, 4.0★
“This is a delicious pasta bake. I’ve made it several times and usually add par baked zucchini slices and mushrooms. I need to one and a half times this recipe for Christmas Eve. Any suggestions on what size casserole dish to use? Thank you!” — a cook, 5.0★