Frank's Recipes! Low Fat Pasta and Chicken with Tomato Pesto

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Low Fat Pasta and Chicken with Tomato Pesto

1 cup defatted reduced-sodium chicken broth
1/2 cup sun-dried tomatoes, dry-packed, quartered
12 ounces skinless boneless chicken breast halves
8 ounces radiatore or short fusilli
1/2 cup Italian parsley, loosely packed
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme, packed
2 large garlic cloves
1 shallot, quartered
1/4 teaspoon freshly ground black pepper
8 kalamata olives, pitted and sliced
Fresh thyme sprigs, for garnish

Preheated broiler or grill; pasta pot of boiling water. The following steps occur simultaneously.

REHYDRATE TOMATOES:
In a small saucepan, bring the broth to a boil over high heat. Stir in the sun-dried tomatoes and remove the pan from the heat; let stand for 15 minutes or until the tomatoes soften.

GRILL/BROIL CHICKEN:
Cook chicken breasts until no longer pink. Transfer to a cutting board and allow to cool. When cool, cut into 1/2-inch cubes.

PASTA:
Add pasta to boiling water, return to boil and cook until tender. Drain the pasta in a colander and transfer to a large bowl for mixing.

PESTO:
Place parsley, vinegar, thyme, garlic, shallots and black pepper in a food processor. Add the sun-dried tomatoes and broth, process until finely chopped.

ASSEMBLE:
Combine pasta (in the bowl) with pesto. Add the cut chicken and rough-cut olives; toss to combine. Garnish with tips of fresh thyme sprigs. Serve warm or at room temperature.

Makes 4 servings.

Calories 361 Fat 4 g Carbs 49 g Sodium 444 mg Fiber 3 g.