Grammy's Kitchen · Pesto Pasta · Chicken Pesto Pasta
One of 155 pesto pasta recipes we measured
from www.wellplated.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 92 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 155.
| this recipe | typical |
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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) |
| 2 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★
“Hi Linda! I used 1 and 1/4 pounds of chicken for this recipe, so you could use the same amount of rotisserie chicken meat. You can also skip the step where you cook the chicken since yours will already be done. I hope this helps and that you love the recipe! 1” — a cook