fbpx Mediterranean pasta with pesto and chicken | Recipe from our Dietitian Nutritionist | TeamNutrition


Mediterranean pasta with pesto and chicken

Approved by our Registered Dietitian, Nutritionist


10 minutes


15 minutes


25 minutes


8 portions


  • 300 g short pasta (fusilli, rotini, farfalle, etc.)
  • 80 mL (⅓ cup) pine nuts
  • 1 onion, chopped
  • 15 mL (1 tablespoon) olive oil
  • 80 mL (⅓ cup) pesto
  • 80 mL (⅓ cup) sodium-reduced tomato sauce
  • 60 mL (¼ cup) sun dried tomatoes in oil, chopped
  • 3 cooked chicken breasts (about 600 g), cut into large pieces
  • 1 can (375 mL) sliced black olives, rinsed and drained
  • Parmesan cheese, to taste (optional)
  • Chopped fresh basil, to taste (optional)


  1. In a saucepan, cook pasta according to package directions. Drain.
  2. Meanwhile, in a large skillet, place pine nuts and dry roast over medium-high heat, stirring often, until nuts are golden brown, about 3 minutes. Set aside in a bowl.
  3. In the same large skillet, sauté onion in olive oil over medium-high heat.
  4. When onion is cooked, add pesto, tomato sauce, sun-dried tomatoes, chicken and olives. Mix well.
  5. Add pasta and pine nuts. Mix gently.
  6. If desired, garnish with parmesan and basil just before serving.


Nutritional Information (per serving)
Calories 387 kcal
Fat 16 g
Carbohydrates 33 g
Fibre 2 g
Protein 29 g
Sodium 329 mg

Can be kept for 3 days in the refrigerator. Does not freeze.

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