Cilantro Pesto Pasta with Chicken

Courtesy of Wheat Foods Council

Servings: 10
Prep Time: 15 Min.
Cook Time: 15 Min.

Cilantro Pistachio Pesto (makes 3/4 c.)
* 1 bunch fresh cilantro (about 2 c.)
* 2 cloves garlic, minced
* 1 Tbsp. lemon juice
* 1/4 c. grated Parmesan cheese
* 1/4 tsp. cayenne pepper
* 1/2 c. salted pistachios, toasted, divided
* 1/4 tsp. salt
* 1/3 c. olive oil

Rest of recipe:
* 1 (13.25-oz.) box whole wheat rotini or penne pasta
* 2 c. shredded or chopped cooked white meat chicken (cooked leftovers or rotisserie chicken are options)
* 1 1/2 c. grape tomatoes, halved

1. To prepare pesto, put cilantro, garlic, lemon juice, Parmesan cheese, cayenne pepper, pistachios (minus 2 tablespoons), and salt in a food processor or blender. Add about half the olive oil and blend. Add remainder of olive oil and blend until mixture reaches desired consistency.
2. Bring a large pot of water to a boil. Cook pasta according to package directions; drain. Return pasta to cooking pot on low heat, add pesto and chicken, heating until warmed through. Add tomatoes. Stir to combine.
3. Top with reserved 2 tablespoons of nuts then serve. Can be served warm, room temperature or cold as a summer salad.

* Adapted from a recipe developed by Christy Wilson, RD

Calories: 265;   Total Fat: 10g;   Saturated Fat: 2g;   Cholesterol: 25mg;   Total Carbs: 30g;   Fiber: 4g;   Protein: 14g;   Sodium: 166mg;