Trader Joe’s Pesto Genovese Chicken with Pasta

I’m currently in the process of moving to a new apartment, and with that comes the stresses of trying to avoid the takeout temptation every single night. The problem is, however, that I have absolutely no idea where half of my stuff is boxed. While this could be an easy excuse for me to get that personal pizza down the road, I’m fighting the urge (with a little help from my friend Trader Joe). Here’s a simple take on Trader Joe’s Pesto Genovese Chicken over pasta with more pesto sauce (can never get enough).

Ingredients

1 package Pesto Genovese Chicken Breast from Trader Joe’s

1 box whole grain rotini

2 packages Knorr Pesto sauce mix

Olive oil

Directions

1. Get the water boiling for the pasta and sprinkle the water with some salt.
2. In a separate small saucepan, dump in the two pesto sauce mixes with 1/2 cup olive oil and 1 1/2 cups water. Whisk together well and heat over medium heat, whisking frequently, until boiling. Once sauce starts to boil, lower heat to simmer for 5 or so minutes.
3. In a separate frying pan (I know, super chef on three burners!), pour a little bit of olive oil over medium-high heat. Place the Pesto Genovese Chicken evenly in one layer in the pan. Cook on each side for 3-4 minutes or until cooked through to an internal temperature of 165 degrees.
4. Once water is boiling, cook the pasta to package directions.
5. Once everything is done, pour the saucepan of pesto sauce over the pasta and stir well until all combined. Then, place a piece of chicken over the pasta.
6. Voila! Easy, delicious dinner! (Thanks TJ!)

Once you put it all together, here is the finished product! Delicious and it was a hit!

Weight Watchers Freestyle SP: 14 points for one serving (this recipe makes about 6 servings). Points were calculated using the Recipe Builder on the WW app.