Chicken with Cilantro Pesto
Pesto:
2 tablespoons olive oil
2 teaspoons lemon juice
1/4 cup grated fresh Parmesan cheese
2 cloves garlic
1 cup firmly packed fresh cilantro
1/4 cup reduced sodium chicken broth
1 pound boneless, skinless chicken breast (approx. 3 breasts)
1 tablespoon olive oil
1 1/2 cups sliced asparagus (approx. 1/2 pound)
1 cup fresh mushrooms, sliced
1 medium onion, chopped
8 cups cooked pasta (approx. 4 cups uncooked)
Place all pesto ingredients except broth into a blender or food processor. Cover and pulse blend. Add just enough broth if needed to make a paste.
Cut chicken into bite-sized pieces. Heat oil in a large nonstick skillet over medium heat.  Add chicken breast, onion and mushrooms. Cook about 8 minutes or until chicken is no longer pink.
Cook pasta according to package directions. Add sliced asparagus during the last 2 minutes of cooking. Drain pasta and add to chicken mixture. Add pesto and toss to coat.

Makes 8 Servings
Serving Size: 12 ounces
Nutrients per serving:
Calories:  339
Total fat:  8 grams (21% of calories)
Saturated fat:  1 gram
Cholesterol:  35 mg
Sodium:  95 mg
Carbohydrate:  44 grams (52% of calories)
Protein:  23 grams (27% of calories)
Dietary fiber: 3 grams