Light Chicken Parmesan with Pesto Pasta ($10 Meal)
Author: Leslie Green - The Hungry Housewife
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Lightened Up chicken Parmesan with Pesto Pasta
  • 1 lb. Boneless Skinless Chicken Breasts
  • ⅓ cup Flour
  • ⅛ teaspoon pepper
  • ¼ teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 2 tablespoons oil
  • ½ cup Hannaford Pasta Sauce
  • ½ cup My Essentials Shredded Italian Cheese Blend
  • 8 oz. (1/2 box) Hannaford Gemelli Pasta, cooked to package directions
  • 1 0.50 oz. packet Dried Pesto Mix
  • ½ cup milk
  • 3 tablespoons Oil
  • 1 16 oz. package My Essentials Frozen Green Beans, cooked to package directions
  • 1 loaf French Bread
  • Salt and Pepper for additional seasoning
  1. ) In a shallow dish mix together the flour, pepper, salt and Italian Seasoning.
  2. Coat each piece of chicken with the seasoned flour.
  3. Over medium heat, in a large skillet, heat the oil.
  4. Add the chicken to the skillet, and cook for 8 minutes per side or until no longer pink in the middle.
  5. In a small saucepan mix together the dry pesto mix, milk and oil and cook over medium heat for about 1 minute or until heated through.
  6. Toss the pesto sauce with the cooked noodles. Season with salt and pepper if desired.
  7. Slice the chicken, pour on the pasta sauce and sprinkle with cheese.
  8. Place the chicken over noodles and serve with green beans and bread.
*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.* Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife. Photo by Leslie Green – The Hungry Housewife
Recipe by The Hungry Housewife at