Chicken linguine with tomato and basil pesto
Using chicken without the skin lowers the fat content in this dish.
Instructions
Process the basil leaves, tomatoes, almonds, garlic and parmesan in a food processor for 1 minute. Add the olive oil, lemon juice and 1/2 cup water and pulse for 1-2 minutes, or until it forms a smooth paste. Set aside.
Cook the linguine in a large pot of boiling water for 11 minutes (or following packet instructions) until al dente. Drain and return pasta to the saucepan. Add the chicken and pesto to the saucepan and stir well to combine with the pasta. Serve in individual bowls, sprinkled with reserved basil leaves.
- Recipe by:
- Jackie Charles
- Photography:
- Louise Lister
First published November 2007
Recipe Information
Portions: 4
Time to make: 15 minutes
Total cost of all ingredients: $13.88 / $3.47 per serve
- Low sodium
Ingredients
- 1 1/2 cups basil leaves (keep a few aside to garnish)
- 1/2 cup oil-free semi-dried or sun-dried tomatoes
- 2 tablespoons flaked almonds
- 1 clove garlic, crushed
- 1 tablespoon grated parmesan
- 2 tablespoons olive oil
- juice of 1 lemon
- 350g linguine pasta
- 300g chicken meat, skinless, cooked and shredded
Nutrition Information
| per serve | |
|---|---|
| Energy |
2205
kJ
(532 Cals) |
| Protein | 37.9g |
| Fat - saturated |
14.1g
3.0g |
| Carbohydrates - sugars |
62.3g
2.0g |
| Dietary Fibre | 5.4g |
| Sodium | 215mg |
| Calcium | 95mg |
| Iron | 4.1mg |
| * NS: Not specified | |
HFG Tip
Reduce the fat level even more by using less parmesan and oil than suggested.
