Sundried Tomato and Pesto Pasta Preparation

A lite creamy pesto sauce studded with tangy sun-dried tomatoes for a vibrant, savory dish

Sundried Tomato and Pesto Pasta Preparation

Included Ingredients

Chicken, tomatoes, pesto, salt, broth, cheese, lemon juice, seasonings.

Groceries Needed

  • Pasta of choice
  • Parmesan cheese
  • Low fat cream cheese

Optional Additions

  • Garlic salt (for stronger flavors)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Add low fat cream cheese. Serve over pasta of choice and top with Parmesan cheese.

Low Carb Serving Option:

Serve over zoodles or whole wheat pasta.

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up meal as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Add 2 oz low fat cream cheese anand stir until melted.

Oven

Cook from frozen in oven proof baking dish, cover and bake at 350F for 30 minutes or to an internal temperature of 165 F. Add 2 oz of low fat cream cheese and stir until melted.

Pressure Cooker

Cook on manual for 20 min, natural pressure release or to an internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through. Add 2 oz low fat cream cheese and stir until melted.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken and add 2 oz low fat cream cheese and stir until melted. Allow to soak in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic Salt I ½ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Shred chicken and add 4 oz low fat cream cheese and stir until melted. Allow to soak in juices prior to serving.

Pressure Cooker

Cook on manual for 25 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring to pressure. Switch to sauté setting and shred chicken. Add 2 oz low fat cream cheese and stir. Allow to soak in juices prior to serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic Salt I 1 tsp

Nutrition Facts

Serving Size | 0.5 cup
301 Calories | 18.9g Total Fat | 5g Carbs | 1.2g Fiber | 26.2g Protein | 1.9g Sugars | 4g Sat. Fat | 910mg Sodium

Allergens: Dairy. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.