• 1 Rating

Fresh pesto brilliantly compliments the lemon and garlic flavors of this juicy chicken dinner.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Servings:
4
Advertisement

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.

    Advertisement
  • 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

349 calories; protein 34.8g 70% DV; carbohydrates 26.7g 9% DV; exchange other carbs 2; dietary fiber 2.8g 11% DV; sugars 2g; fat 11.4g 18% DV; saturated fat 2.3g 11% DV; cholesterol 76mg 25% DV; vitamin a iu 5342IU 107% DV; vitamin c 34.2mg 57% DV; folate 24.8mcg 6% DV; calcium 185.8mg 19% DV; iron 5.1mg 29% DV; magnesium 60.3mg 22% DV; potassium 579.7mg 16% DV; sodium 432.7mg 17% DV.

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0