Bottled pesto sauce is readily available; itís a good idea to have it on hand in the refrigerator so it can be quickly added to pasta, dips, bruschetta, etc.
Because summertime is so busy, consider preparing several Modules for the freezer; that way dozens of meals can be put together at a momentís notice. This pasta dish can also be made with the Slow Cooker Turkey Breast Module or rotisserie chicken.
8 ounces penne pasta
Boiling salted water
2 poached chicken breasts from the poached chicken module (about 2 cups shredded chicken)
2 cups grape tomatoes, halved
1/2 cup ricotta cheese
1 cup pesto
Freshly ground black pepper
1/4 cup pine nuts
- Cook the pasta al dente in the boiling salted water.
- Meanwhile, thaw the poached chicken breasts in the microwave, shred, and place in a serving bowl.
- Add the remaining ingredients, stir well.
- When the pasta is done, drain it and toss it in the serving bowl with the remaining ingredients.
- Serve immediately.
Amount Per Serving
Calories 362 Calories from Fat 121
Percent Total Calories From: Fat 33% Protein 25% Carb. 42%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 87 mg
Sodium 88 mg
Total Carbohydrate 38 g
Dietary Fiber 1 g
Sugars 0 g
Protein 22 g
Vitamin A 16% Vitamin C 39% Calcium 0% Iron 17%