Pesto Pasta with Chicken and Green Beans
Serves 4
Metropolitan Market rotisserie chicken is an easy weeknight meal solution that helps you get dinner on the table in less than 30 minutes. Boiling green beans with your pasta noodles is an efficient time-saver and boosts the nutritional value of an otherwise starch-filled bowl. Embellish with cherry tomatoes for a hint of tangy sweetness.
Ingredients
- 1 pound fusilli or penne pasta
- 2 tablespoons kosher salt, plus more to taste
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 3/4 cups prepared pesto
- 2 cups shredded rotisserie chicken
- 1 pint cherry tomatoes, halved
Directions
- Bring a large pot of water to boil. Add 2 tablespoons salt and pasta. Stir well and boil pasta 5 minutes.
- Add green beans to pot and cook until pasta is al dente, about 5 minutes more. Drain pasta and green beans, reserving 1 cup of cooking liquid. Return pasta and green beans to pot.
- Add pesto, chicken, and tomatoes to pasta. Stir gently to combine. Thin sauce with a little pasta water, if desired. Season with salt and pepper, to taste.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 710
- Fat: 19.0 g
- Saturated Fat: 3.0 g
- Trans Fat: 0 g
- Cholesterol: 40.0 mg
- Sodium: 710.0 mg
- Carbohydrates: 104.0 g
- Fiber: 5.0 g
- Added Sugars: 0 g
- Sugar: 11.0 g
- Protein: 37.0 g