This recipe for sun-dried tomato pesto pasta with chicken is quick, simple, and super salty for my POTS readers. Another thing? It’s also a perfect recipe to make if you have any leftover chicken sitting in your fridge, which may or may not have been the inspiration behind this dinner creation.
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If you guys have tried any of my other recipes, you know that I love adding kale to recipes whenever I can. It’s such a simple way to add color and nutrition to any meal, and I think that sauteed kale goes really well in any pasta dish. For this recipe, it’s amazing with the sun-dried tomato pesto! Don’t leave it out!
Speaking of pesto, I used Filippo Berio Sun-Dried Tomato Pesto in this easy pasta dish. I really love the taste of this pesto, and for that reason alone I’d buy this product again and again.
BUT, it’s also one of my favorite salty products that I use to compliment my high salt diet for POTS. I used practically the entire jar of pesto for this recipe. With three servings per jar and 755mg of sodium/serving, there is about 2,265mg of sodium in this entire jar. (Spread across an entire box of rigatoni, of course!) Regardless, you’re getting a good dose of sodium with this sun-dried tomato pesto pasta recipe!
This recipe is also super simple because you can use leftover chicken or already prepared rotisserie chicken from the grocery store. All you have to do is chop it up and toss it into the pot with the pasta, sauce, and kale at the end! It doesn’t get much easier than that, does it?!
Ready to get cookin’?
1 cup cooked chicken breast, chopped
3 cups washed and chopped kale
2-3 garlic cloves
1 box (1 lb) rigatoni
2 tbsp olive oil
Dash of salt
1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions. *Save ½ cup of pasta water and set aside before draining.
2. Mince garlic and toss into a pan with 2 tbsp olive oil and bring to medium heat.
3. Wash and prep kale. (If you didn’t buy kale already chopped in a bag, you can easily prepare it by holding the kale by the stem in one hand and quickly running your other hand up the stem to break off the leaves. Quick and easy!)
4. Saute kale with garlic and oil until wilted. Season with a dash of salt. Turn off heat and set aside.
5. Chop up your leftover chicken breast or rotisserie chicken and set aside.
6. Once the pasta is done cooking and has been drained, return it to the pot. Stir in the jar of sun-dried tomato pesto, sauteed kale, and chicken. Add the ½ cup of pasta water you saved. Stir till combined and sauce is evenly dispersed.
7. Serve and enjoy!
This is definitely a recipe that doesn’t require too many spoons on your part! And it’s so yummy, it’s easily become one of my new go-to meals. I hope you enjoy it as much as I do! Let me know what you think and if you’ve made it in the comments below.
Need some more high-salt recipe ideas? Check out my vegetarian chili or my slow-cooker buffalo chicken! Or maybe you’re looking for another recipe that sneaks in some kale; in that case, check out my kale and white bean soup! It’s perfect for a chilly fall or winter day!
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