Meat & Poultry Chicken Healthy Chicken Main Dish Recipes Healthy Chicken Leftover Recipes Chicken & Vegetable Penne with Parsley-Walnut Pesto 4.4 (20) 20 Reviews Homemade pesto may seem daunting, but in this quick pasta recipe you can make a simple sauce in minutes while the pasta water comes to a boil. You can substitute frozen green beans and cauliflower for fresh; in Step 4, cook the frozen vegetables according to package directions before tossing with the pasta and pesto. By Patsy Jamieson Patsy Jamieson Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing. She has a long history with EatingWell, where she has served as food editor, test kitchen director, food stylist and recipe editor. Prior to joining EatingWell, she was the test kitchen manager for Canadian Living. EatingWell's Editorial Guidelines Updated on September 19, 2023 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Prep Time: 20 mins Additional Time: 10 mins Total Time: 30 mins Servings: 4 Yield: 8 cups Nutrition Profile: Diabetes-Friendly Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium High-Blood Pressure Soy-Free High-Fiber Heart-Healthy High-Protein Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ¾ cup chopped walnuts 1 cup lightly packed parsley leaves 2 cloves garlic, crushed and peeled ½ teaspoon plus 1/8 teaspoon salt ⅛ teaspoon ground pepper 2 tablespoons olive oil ⅓ cup grated Parmesan cheese 1 ½ cups shredded or sliced cooked skinless chicken breast (8 oz.) 6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups) 8 ounces green beans, trimmed and halved crosswise (2 cups) 2 cups cauliflower florets (8 oz.) Directions Bring a large pot of water to a boil. Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping. Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken. Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts. Originally appeared: Diabetic Living Magazine, Spring 2019 Rate It Print Nutrition Facts (per serving) 514 Calories 27g Fat 43g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 cups Calories 514 % Daily Value * Total Carbohydrate 43g 16% Dietary Fiber 9g 31% Total Sugars 5g Protein 31g 63% Total Fat 27g 34% Saturated Fat 4g 21% Cholesterol 54mg 18% Vitamin A 1736IU 35% Vitamin C 55mg 61% Folate 127mcg 32% Sodium 557mg 24% Calcium 156mg 12% Iron 5mg 26% Magnesium 138mg 33% Potassium 817mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.