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Ingredients

3 tablespoons Butter or margarine
8 oz Boneless, skinless chicken breasts, cut into strips
2 cloves Garlic, chopped
1/4 cup All-purpose flour
1/8 teaspoon Ground black pepper
1 lb Fusilli (corkscrew-shaped pasta) or spaghetti
1 cup Canned reduced-sodium chicken broth
1/2 cup Milk
1 cup Lightly packed chopped parsley
1 cup Lightly packed fresh basil (do not use dried)
1/3 cup Grated Parmesan cheese
Additional fresh basil leaves (optional)

Preparation

In a stockpot, bring 4 quarts of water to a boil. Meanwhile, in a large skillet, melt butter over moderate heat. Add chicken and saute until lightly browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a bowl, keeping it warm.

Add chopped garlic to the skillet and saute for a few seconds. Stir in flour and ground black pepper, and cook until the mixture becomes bubbly. Remove the skillet from the heat. Cook fusilli or spaghetti in the boiling water according to package directions or until it is tender but still firm to the bite.

Meanwhile, using a wire whisk, gradually stir chicken broth into the flour mixture until blended. Gradually stir in milk. Return the skillet to moderate heat. Cook the mixture until it is thickened, stirring constantly, 2 to 3 minutes.

Using a food processor or electric blender, puree the sauce; add parsley and basil and continue pureeing the sauce until it turns green, stopping frequently to scrape the sides of the container.

Drain the pasta thoroughly and transfer it to a serving bowl. Add the creamy pesto sauce, the chicken strips, and cheese; toss it gently until it is well mixed. Garnish with additional basil leaves, if desired, and serve immediately.

Cook's Notes

Nutrient information calculated on 11/3/11 using 1% low-fat milk, whole-grain spaghetti and unsalted butter.

Nutrition Information

Calories: 317 ; Total Fat: 13 g ; Saturated Fat: 7g ; Polyunsaturated Fat: 1g ; Carbohydrates: 28g ; Protein: 24 g ; Calcium: 216 mg ; Sodium: 355mg ; Fiber: 5 g