CREAMY BROCCOLI PESTO PASTA WITH GRILLED CHICKEN

By grinder

Ingredients

• Pesto:
• 2 cups {7oz} steamed broccoli florets, cooled to room temp*
• 1.5 cups {16 large basil leaves-1/3 cup packed}
• 4 medium cloves garlic, roughly chopped
• 2 tablespoons all-natural, freshly grated parmesan cheese
• 2 tablespoons all-natural low-sodium vegetable broth
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• Simple Grilled Chicken:
• 4 {4oz} trimmed, boneless, skinless chicken breasts
• Olive oil spray {from a spray bottle, not a store-bought, pre-filled one that contains propellant}
• Salt and pepper, to taste
• Pasta:
• 9 oz. uncooked whole-wheat pasta shells
• 1.5 cups “Broccoli Pesto”
• 1.5 lbs. sliced Chicken
• 18 cherry tomatoes, cut in half

Details

Adapted from biggestloser.com

Preparation

Step 1

*Make Sure Your Steamed Broccoli Is Well Drained Before You Process It, Otherwise It Will Water Down The Pesto

PESTO:
Add broccoli, basil, garlic and parmesan to the bowl of a food processor fitted with a chopping blade. Pulse several times until the ingredients are finely chopped. Pause food processor to scrape down the bowl and add broth and oil. Process until the mixture is finely chopped and somewhat smooth {it should resemble a traditional basil pesto} Spoon the broccoli mixture into a medium glass or plastic bowl. Add yogurt and salt and stir until well combined. Season with pepper. Use immediately or store in an airtight plastic container up to 2 days.
¼ Cup= 46 Calories/5g Protein/4g Carbs/<1g Sugar/2g Fat/Trace Sat Fat/1mg Cholesterol/1g Fiber/184mg Sodium

SIMPLE GRILLED CHICKEN:
Preheat a grill to high-heat. Lightly mist both sides of each chicken breast with spray and sprinkle lightly with salt then pepper, to taste. Grill 3-5 minutes per side or until no longer pink. Serve immediately.
4 Servings, Each {1 Chicken Breast} Serving=127 Calories/26g Protein/0g Carbs/2g Fat/Trace Sat Fat/66mg Cholesterol/0g Fiber/74mg Sodium

NOTE:
If the pesto and the pasta are freshly made, the steaming hot pasta will heat the room-temperature pesto. If the pasta isn’t piping hot or the pesto had been chilled, heat the pesto in the microwave or in a saucepan over low-heat until, stirring often, until it is hot.

PASTA:
Cook according to package directions. Add cooked pasta and pesto to a large glass or plastic mixing bowl. Toss until pasta is evenly coated in the sauce. Divide evenly among 6 serving bowls. Top each bowl with 1/6 of the chicken, followed by 1/6 of the tomato halves. Serve immediately.

¾ Cup Pasta+4 ounces Chicken=331 Calories/36g Protein/38g Carbs/3g Sugar/5g Fat/< 1g Sat Fat/67mg Cholesterol/6g Fiber/260mg Sodium