Pesto Pasta with Chicken and Tomatoes

Pesto Pasta with Chicken and Tomatoes
14 Ingredients
  • 8 ounces uncooked fusilli or rotini (corkscrew pasta)
  • 2 garlic cloves, peeled
  • 3 cups fresh basil leaves
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar, divided
  • 1 medium onion, cut into 1/2-inch slices
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • 4 cups cherry tomatoes
  • Cooking spray
  • 1.3 ounces finely grated fresh Parmigiano-Reggiano cheese (about 1/3 cup), divided
Nutrition
444
22% daily value
6 servings
                                       
                                           
     

Fat

30% 19

Saturated

18% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

13% 38

Carbs (net)

- 35

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

58% 29

Cholesterol

23% 68

Sodium

20% 479

Calcium

15% 153

Magnesium

19% 79

Potassium

16% 749

Iron

11% 2

Zinc

17% 2

Phosphorus

53% 369

Vitamin A

12% 104

Vitamin C

23% 21

Thiamin (B1)

16% 0

Riboflavin (B2)

19% 0

Niacin (B3)

61% 10

Vitamin B6

69% 1

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

0% 0

Vitamin E

19% 3

Vitamin K

56% 67

Sugar alcohols

- 0

Water

- 214
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