Pesto Chicken with Parmesan Noodles | Broccoli with Herb Butter
Prep and cook time: 20 minutes
per serving: 498 calories; 40 grams protein; 10 grams total fat; 4 grams fiber; 5 grams saturated fat; 60 grams carbohydrates; 89 mgs cholesterol; 228 mgs sodium; 12 WW points plus // nutrition is based on a 6 oz boneless chicken breast
Freezer Kid Friendly
Pesto Chicken with Parmesan Noodles
Ingredients
10 ounces linguine
2 tablespoons butter
4 boneless, skinless chicken breasts cut into cubes
1/2 cup prepared pesto sauce
1/4 cup shredded Parmesan cheese
Instructions
[1] Cook pasta in a large pot of boiling salted water until cooked through but still firm to the bite. Drain and return to the pot to keep warm.
[2] Meanwhile, in medium skillet, melt the butter and cook the chicken; for 4 to 5 minutes or until no pink remains in chicken. Turn off heat and add pesto; add mixture to pasta and gently toss to coat, adding more pesto, if desired.
[3] Serve pasta in bowls and sprinkle with Parmesan cheese and ground black pepper. Serve.
Broccoli with Herb Butter
Ingredients
1 medium bunch broccoli ends and tough stalks trimmed
3 tablespoons butter
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Instructions
[1] Place broccoli in a steamer basket or in a saucepan with enough water to cover. Cook covered over medium heat until crisp-tender, about 6-7 minutes. Drain well and immediately run under very cold water; return to pan or transfer to serving dish.
[2] In a microwave-safe bowl, combine butter, basil, marjoram and thyme, and heat in the microwave until butter is melted. Pour over broccoli and toss until coated. Serve immediately.