Penne Pesto with Chicken

An aromatic pesto sauce is the highlight of this pasta and chicken recipe. Just five ingredients and a preparation time of less than 30 minutes makes this a smart week-night dinner idea.

Penne Pesto with Chicken
Servings: 6 Prep 10 mins Cook 19 mins


  • 1 large bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces
  • 1 box (16 ounces) penne pasta
  • 2 cloves garlic, peeled and sliced
  • 1 package (9 ounces) fully cooked grilled chicken strips (such as Perdue Short Cuts), cut into bite-size pieces
  • 1 container (7 ounces) Buitoni Reduced-Fat Basil Pesto

Make It

1. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes.

2. Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper.

3. Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 530, Fat, total (g): 17, chol. (mg): 32, sat. fat (g): 3, carb. (g): 67, fiber (g): 3, pro. (g): 28, sodium (mg): 675, Percent Daily Values are based on a 2,000 calorie diet.