In the Kitchen: Creamy chicken pesto pasta and French bistro salad

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Saute one chopped onion in a large skillet until fragrant.

Add 3 cloves of garlic to the skillet and mix well.

Cook rigatoni pasta in salted water until al dente, reserving at least 1 cup of pasta water.

In the skillet, add 1/3 cup of cream and reduce heat if necessary to avoid bubbling over.

Stir in 1/4 cup of Parmesan cheese until melted.

Add 2 cups of shredded rotisserie chicken to the skillet.

Mix in 1/2 cup of pesto and a little reserved pasta water to achieve a creamy consistency.

Add 1/2 cup of sun-dried tomatoes to the mixture and stir well.

Prepare a French bistro salad by mixing 1/4 cup of olive oil and 2 tablespoons of red wine vinegar in a bowl.

Add 1/2 teaspoon of Dijon mustard and 1 chopped shallot to the dressing and whisk together.

Add leafy greens to the dressing and toss gently, ensuring they are lightly coated with the dressing.

Season the salad with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens