Low Sodium Pesto Chicken Pasta

Elevate your weeknight dinner game with this vibrant and health-conscious Low Sodium Pesto Chicken Pasta! Packed with tender, golden-brown chicken breast, hearty whole wheat pasta, and a luscious homemade pesto bursting with fresh basil, pine nuts, and a hint of lemon, this dish delivers big on flavor without overwhelming salt. Sautéed cherry tomatoes and wilted baby spinach add juicy sweetness and a pop of color, making each bite as nourishing as it is delicious. Perfect for those looking to enjoy a guilt-free, low-sodium meal, this 40-minute recipe is a family-friendly option that's as easy as it is satisfying. Serve it steaming hot with an optional sprinkle of Parmesan for a wholesome, Italian-inspired feast that's sure to delight!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 3 tablespoons olive oil
• 12 ounces whole wheat pasta
• 2 cups fresh basil leaves
• 0.25 cup pine nuts
• 0.25 cup freshly grated Parmesan cheese
• 2 units garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon black pepper
• 0.5 cup unsalted vegetable broth
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach

Directions

Step 1

Begin by boiling a large pot of water. Add the whole wheat pasta and cook according to package directions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, cut the chicken breast into 1-inch cubes. Season with black pepper.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cubes and sauté until cooked through and golden brown, about 7-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and lemon juice. Pulse until finely chopped.

Step 5

With the processor running, drizzle in 2 tablespoons of olive oil until the mixture becomes smooth. Add the 1/2 cup of unsalted vegetable broth to achieve a slightly creamy consistency. Taste and adjust seasoning if needed.

Step 6

In the same skillet used for the chicken, add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften.

Step 7

Add the cooked pasta and chicken back into the skillet with the tomatoes, tossing to combine.

Step 8

Pour the freshly made pesto over the pasta mixture and gently toss to coat everything evenly.

Step 9

Add the fresh baby spinach and toss just until wilted.

Step 10

Serve the pasta immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1312.5g)

Amount per serving	% Daily Value*
Calories	2100.6

Total Fat 100.7g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 15.5g
Cholesterol 433.2mg	0%
Sodium 1313.8mg	0%
Total Carbohydrate 111.2g	0%
Dietary Fiber 21.6g	0%
Total Sugars 9.1g
Protein 190.7g	0%

Vitamin D 46.5IU	0%
Calcium 905.0mg	0%
Iron 14.7mg	0%
Potassium 2549.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 36.1%

Carbs: 21.0%