RECIPE

Basil Pesto Chicken and Vegetable Linguine

basil-pesto-chicken-and-vegetable-linguine

Servings: 4

Ingredients:

  • 1 package Profile Linguine
  • 8oz boneless chicken breast
  • 2 cups broccoli, chopped
  • 2 cups red pepper, chopped
  • 2 cups zucchini, chopped
  • 2 cups fresh basil leaves, packed
  • ¼ cup grated parmesan cheese
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste

Directions:

  1. Combine the basil and garlic in food processor and pulse until coarsely chopped. Add the olive oil and process until fully incorporated and smooth. Transfer the pesto to a large serving bowl and mix in cheese. Season with salt and pepper.
  2. Coat a large skillet with nonstick spray. Over medium-high heat, cook chicken until well browned on all sides. Cut chicken into 1-inch cubes and set aside.
  3. Return skillet to stove and spray pan again with nonstick spray. Add broccoli, red pepper and zucchini and cook until softened.
  4. Cook Profile Linguine according to package directions, keeping a small cup of pasta water off to the side.
  5. Add the linguine to the bowl of pesto mixture and toss, adding a few spoonfuls of pasta water, if needed. Toss in vegetables and chicken.

Profile Exchange per serving: 4oz. very lean protein, 1 starch, 2 cups vegetables, 2 fats.

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