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I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.
Ingredients
- 1 (16 ounce) package penne pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves – cut into thin strips
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 ¼ cups heavy cream
- ¼ cup pesto
- 3 tablespoons grated Parmesan cheese
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 2
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 497 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat13g | 63% |
| Cholesterol97mg | 32% |
| Sodium164mg | 7% |
| Total Carbohydrate43g | 15% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein24g | |
| Vitamin C2mg | 9% |
| Calcium120mg | 9% |
| Iron2mg | 13% |
| Potassium312mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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