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Chicken Pesto Linguine

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Chicken Pesto Linguine
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Refrigerated pasta, pesto and chicken—plus frozen peas—help get dinner on the table fast!
Updated Oct 18, 2016

Ingredients

  • 1 package (9 oz) refrigerated linguine
  • 1 cup red bell pepper slices
  • 1 cup Green frozen sweet peas (from 12-oz bag)
  • 1 container (7 oz) refrigerated basil pesto
  • 2 packages (6 oz each) refrigerated grilled chicken breast strips
  • 1 cup crumbled Gorgonzola cheese (4 oz)

Steps

  • 1
    Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add linguine, bell pepper and peas; boil 2 to 3 minutes or until tender. Drain and return to Dutch oven.
  • 2
    Stir pesto, chicken and cheese into linguine mixture; cook over medium heat until thoroughly heated.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 2 cups cut-up deli rotisserie chicken or leftover grilled chicken for the purchased grilled chicken breast strips.
  • tip 2
    Gorgonzola is a mild form of blue cheese. If your family doesn’t like Gorgonzola, substitute feta cheese.

Nutrition

760 Calories, 34g Total Fat, 43g Protein, 70g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
760
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
1290mg
54%
Potassium
250mg
7%
Total Carbohydrate
70g
23%
Dietary Fiber
6g
25%
Sugars
7g
Protein
43g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
25%
25%
Exchanges:
4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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