Pesto chicken with whole wheat pasta [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

Whole wheat pasta contain complex carbs which are a great fuel source that frees up amino acids (from the chicken) to be used for muscle growth. The plentiful B vitamins in pasta help create energy from food.

Nutrition

• calories: 539
• protein: 30
• carbs: 47
• fat: 26
• saturated fat: 7
• polyunsaturated fat: 4.56
• monounsaturated fat: 9.44
• cholesterol: 56
• sodium: 1001
• potassium: 758
• dietary fiber: 7.52
• sugars: 5.18
• vitamin a: 92
• vitamin c: 44
• calcium: 231
• iron: 2
• magnesium: 0
• complex carbs: 34.3
• other fats: 5

Ingredients

• 1 100g Chicken breast tenders, cooked, conventional oven
• 1 cherry Tomatoes, red, ripe, raw, year round average
• 1 spear Broccoli, cooked, boiled, drained, without salt
• 1 100g Squash, summer, zucchini, includes skin, cooked, boiled, drained, without salt
• 1 100g KASHI Pizza, Basil Pesto

Instructions

• Cut the chicken in slices
• Cut the zucchini and tomato
• Boil the pasta according to the packaging
• Grill the chicken slices in some olive oil
• While grilling the slices, boil the broccoli for 3 minutes
• Add the sliced veggies to the chicken and stirfry for a minute
• Add seasoning and the pesto to the chicken/veggie mix
• After the pasta is done, put back into the pot and add the pesto/chicken/veggie and mix well
• Serve with some grated (low-fat) cheese