Green Bean and Pesto Pasta with Chicken
  • 1tablespoon extra-virgin olive oil
  • 8ounces boneless, skinless chicken breast or thighs, sliced thinly across the grain
  • 1 onion, chopped
  • 1 small eggplant (4 ounces), diced
  • 1/4 teaspoon garlic powder
  • ½teaspoon dried oregano
  • 1(15-ounce) can artichoke heart quarters, drained (optional)
  • 6 small white potatoes (11–12 ounces), quartered
  • ½pound fresh green beans, trimmed and cut into 2-inch pieces
  • ½ pound thin spaghetti
  • 1cup pasta water or white wine
  • 1 (6-ounce) jar pesto
  • Juice of ½ lemon
  1. Bring a large pot of salted water to boil; keep warm.
  2. Heat olive oil over medium heat in a large, deep pot. Add chicken and sauté until brown, about 1 minute. Remove to a plate. Add onion, eggplant, garlic powder, and oregano to pot; sauté until brown and eggplant is crusty, about 15 minutes. Stir in artichokes, if using. Reduce heat and keep warm.
  3. Return salted water to a gentle boil and add potatoes. Cook for 8 minutes, and then add green beans; cook for 1 minute, and add pasta. Cook until pasta is al dente and vegetables are tender, 8–10 minutes. Drain, reserving 1 cup pasta water.
  4. Increase onion-eggplant mixture to high heat. Add pasta water and pesto. Boil until liquid is reduced by half, 3–5 minutes. Add chicken, pasta, green beans, and potatoes. Toss well and heat through, squeeze lemon juice over all, and serve.
Recipe Notes
Nutrition Facts
Green Bean and Pesto Pasta with Chicken
Amount Per Serving
Calories 406 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 21mg 7%
Sodium 406mg 17%
Total Carbohydrates 54g 18%
Dietary Fiber 12g 48%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 406 cal, 13g fat (6g mono, 5g poly, 2g sat), 21mg chol, 19g protein, 54g carb, 12g fiber, 406mg sodium