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Pesto and Chicken Macaroni
Pesto and Chicken Macaroni
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Pesto and Chicken Macaroni

Preparation
30 MIN
Cooking
15 MIN
Servings
4 to 6
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Ingredients

Preparation

  1. In a small bowl, combine the tomatoes and bocconcini with 1 tbsp (15 ml) of the oil and the lemon juice. Season with salt and pepper. Set aside at room temperature.
  2. In a pot of salted boiling water, cook the macaroni until al dente. Drain. Add the pesto and toss to coat.
  3. In a large non-stick skillet over medium-high heat, cook half of the chicken cutlets at a time in the remaining oil just until golden and cooked through, about 3 minutes on each side. Season with salt and pepper. On a work surface, cut the chicken into strips.
  4. Serve the pasta in shallow bowls. Top with the chicken, tomatoes and bocconcini. If desired, garnish with a few basil leaves.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.