Keto Pesto Chicken Pasta Bake
Juicy tomatoes and herbaceous pesto combine to make a tasty keto pesto chicken pasta bake that you'll want to make on repeat!
Servings 6 servings
Calories 275kcal
Equipment
- Skillet
- Large Mixing Bowl
- casserole dish
Ingredients
- 2 packages Palmini Linguini Noodles rinsed and drained well
- 1 1/2 pounds Chicken Breast cut into bite-sized pieces
- 1/4 Onion chopped
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- Salt and Pepper to taste
- 3 cups Raw Spinach
- 1/4 cup Greek Yogurt plain
- 1 cup Pesto Sauce
- 2 tbsp Parmesan Cheese grated
- 1 cup Shredded Mozzarella Cheese
- 1 cup Cherry Tomatoes halved
Instructions
- Heat the oven to 350 degrees.
- Add the olive oil to a skillet over medium high heat.
- Season the chicken with the garlic powder, Italian seasoning and salt and pepper to taste.
- Sear the chicken in the heated skillet until it is browned on the outside.
- Stir in the onions, and continue to saute until the chicken is cooked through and the onions have softened.
- Mix in the spinach, and saute until wilted.
- Place the palmini noodles in a large mixing bowl with the chicken mixture, Greek yogurt and pesto sauce. Toss to combine well.
- Fold in the tomatoes, and layer the mixture in a casserole dish.
- Top the mixture with the parmesan and mozzarella cheeses.
- Bake for 20 minutes.
Notes
Calories: 275 Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.