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Fresh pesto brilliantly compliments the lemon and garlic flavors of this juicy chicken dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For marinade, in a small bowl, combine lemon peel, lemon juice and 2 tablespoons garlic. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag and turn to coat chicken. Marinate in refrigerator for 30 minutes, turning bag occasionally.

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  • Preheat oven to 375 degrees F. Drain chicken and discard marinade. Sprinkle chicken with black pepper and 1/8 teaspoon salt. Place chicken in a foil-lined shallow roasting pan. Roast for 40 minutes or until an instant-read thermometer inserted into inside thigh muscle registers 165 degrees F. Allow to cool before removing meat from the bone and shred or cut into bite-size pieces. Transfer to an airtight freezer container. Cover and seal.

  • To serve, cook pasta according to package directions; drain. Meanwhile, place dried tomatoes in a small bowl; pour enough hot water over tomatoes to cover and let stand until tomatoes are softened. Cut softened tomatoes into thin bite-size strips.

  • For pesto, in a small skillet, cook pine nuts over medium heat about 3 minutes or until toasted, stirring often; set aside to cool. In a food processor, combine basil, pine nuts, oil, 2 tablespoons Parmesan cheese and 1 tablespoon garlic. Cover and process until smooth.

  • In a large skillet, heat broth over medium heat until boiling. Add spinach; cook and stir about 1 minute or until spinach starts to wilt. Add chicken, crushed red pepper and 1/8 teaspoon salt. Cook about 2 minutes more or until spinach is completely wilted. Stir in cooked pasta, pesto, and dried tomatoes. Cook about 5 minutes or until chicken is heated through (165 degrees F). Sprinkle with 4 teaspoons Parmesan cheese.

Tips

To make ahead: Freeze marinated chicken for up to 1 month. A day before serving, place frozen chicken in refrigerator to thaw. Continue preparing recipe at step 3.

Nutrition Facts

348 calories; 11.4 g total fat; 2.3 g saturated fat; 76 mg cholesterol; 433 mg sodium. 580 mg potassium; 26.7 g carbohydrates; 2.8 g fiber; 2 g sugar; 34.8 g protein; 5342 IU vitamin a iu; 34 mg vitamin c; 25 mcg folate; 186 mg calcium; 5 mg iron; 60 mg magnesium;

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