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Dairy-free Chicken Pesto Pasta
An easy, flavorful dinner recipe made in just 15-minutes. Made with homemade vegan pesto and gluten-free noodles this creamy chicken pesto pasta is packed with flavor!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 604 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 cup creamy pesto sauce
- 1 tbs avocado oil
- 2 chicken breasts cooked
- 14 button mushrooms sliced
- 1 garlic minced
- Soba noodles for four
Instructions
- Make the pesto. Combine all ingredients into a powerful blender (like a vitamix) and blend until smooth.
- Boil water and cook noodles according to package directions. Rinse and drain.
- While the water for the noodles is boiling, heat some oil in a pan over medium heat. Toss in the mushrooms and garlic. Sprinkle with a bit of salt and pepper. Cook for 2-3 minutes until just starting to soften.
- Add the chicken to the heat. Lower the temperature slightly and add the pesto sauce to the pan only to warm it (2-3 minutes).
- Assemble your dish. Place noodles into the bowl and top with pesto sauce. Swirl it around to combine it and top with nutritional yeast or vegan parmesan cheese if you'd like.
Cup of Yum
Notes
- Nutritional info is calculated using store-bought pesto
- To make this recipe a 15-minute meal, the chicken must be cooked ahead of time. Grilled chicken cut up, or roasted, shredded chicken both work for the recipe. Likewise, the flavored chicken will work as well as most flavors will pair nicely with pesto sauce.
- Buckwheat noodles are prone to sticking together- especially in the fridge. So, only make as many as you need for dinner that night. Otherwise, you'll be eating clumps
- Nutritional info is calculated using store-bought pesto
- To make this recipe a 15-minute meal, the chicken must be cooked ahead of time. Grilled chicken cut up, or roasted, shredded chicken both work for the recipe. Likewise, the flavored chicken will work as well as most flavors will pair nicely with pesto sauce.
- Buckwheat noodles are prone to sticking together- especially in the fridge. So, only make as many as you need for dinner that night. Otherwise, you'll be eating clumps
Nutrition Information
Calories
604kcal
(30%)
Carbohydrates
49g
(16%)
Protein
37g
(74%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
1158mg
(48%)
Potassium
785mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1284IU
(26%)
Vitamin C
3mg
(3%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 604
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1158mg | 48% |
| Potassium | 785mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1284IU | 26% |
| Vitamin C | 3mg | 3% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.