Pesto Chicken with Rutabaga Noodles
Ingredients
- 1 large rutabaga, peeled
- 1 tablespoon olive oil
- 1 pound chicken breast, chopped
- ½ cup Homemade Pesto
- 2 tablespoons water
- ½ cup sun-dried tomatoes
- 4 cups fresh spinach
Homemade Pesto
- 3 cups basil, loosely packed
- ¼ cup pine nuts
- 1 large garlic clove
- ¼ cup Parmesan cheese
- ¼ teaspoon salt
- ¼ cup olive oil
Directions
- Spiralize the rutabaga using the standard noodle blade.
- For the Pesto, blend basil, pine nuts, garlic, cheese, and salt. Slowly pour in olive oil while blending until everything is well incorporated and smooth.
- In a large sauté pan, heat the oil on medium-high. Add the chicken and pesto and cook for about 5 minutes. Add the rutabaga noodles and water. Cook until tender.
- Stir in the sun-dried tomatoes and spinach. Continue to cook for 5 minutes. Enjoy!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 390 (180 from fat) |
| Total fat | 20g |
| Saturated fat | 3g |
| Cholesterol | 85mg |
| Sodium | 270mg |
| Carbohydrate | 23g (6g dietary fiber, 11g sugar) |
| Protein | 31g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
