Pesto Chicken with Sun-dried Tomatoes
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Pesto Chicken with Sun-dried  Tomatoes

Pesto Chicken with Sun-dried Tomatoes

Serves 4 | Prep/Cook Time: 40 Min
  • Calories 580
  • Protein 31g
  • Sodium 1160mg
  • Sat.Fat 4g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 580
% Daily Value*
Total Fat 26g 40 %
Saturated Fat 4g 23 %
Cholesterol 60g 20 %
Sodium 1160mg 48 %
Total Carbs 54g 18 %
Dietary Fiber 6g 24 %
Sugars 2g
Protein 31g
Vitamin A %
Vitamin C %
Calcium 10%
Iron 20%
*Percent Daily Values are based
on a 2,000 calorie diet.

4 PERDUE® Individually Frozen Boneless, Skinless Chicken Breasts (3 lbs.)
4 ounces oil-packed sun-dried tomato halves, or 1/2 of 7 ounce jar
1 container (about 7 ounces) prepared pesto with basil
1/3 cup chicken broth
8 ounces linguini, cooked and held warm
Grated Parmesan cheese (optional)
1 Drain and chop sun-dried tomatoes. Combine tomatoes with pesto in small bowl.
2 Cook chicken in large skillet according to package directions.  Remove chicken to a platter; cover and hold warm.
3 Reduce heat under skillet to low.  Add pesto mixture and chicken broth; cook while stirring just until softened and heated through.
4 Combine half of pesto mixture with the hot cooked linguini.  Serve chicken over linguini; spooning remaining pesto mixture over the chicken. Sprinkle with grated Parmesan cheese, if desired. 
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