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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pacific Rim Chicken and Farfalle

Source: dLife

Grilled chicken served over pasta in a chile-lime pesto sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	338.1

Total Carbs	44.2 g

Dietary Fiber	2.7 g

Sugars	2.5 g

Total Fat	5.2 g

Saturated Fat	1.1 g

Unsaturated Fat	1.3 g

Potassium	427.4 mg

Protein	28.5 g

Sodium	134.8 mg

Dietary Exchanges 5.2 Fat, 0.3 Vegetables, 0.0 Fruits, 0.1 Meat, 2.5 Starch, 2.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a food processor or blender, mix the cilantro, chile pepper, scallions, garlic, and ginger. Pulse until finely chopped.
With motor running, add the oil and lime juice through the feed tube to form a pesto sauce.
Take 2 tablespoons of the sauce and divide evenly between the chicken breasts, spreading uniformly onto 1 side.
Cover and refrigerate chicken breasts for about least 30 minutes, or up to 4 hours.
Combine remaining pesto sauce with the Parmesan cheese; cover and chill until ready to use.
Light the grill or preheat the broiler and boil a pot of water to cook the pasta al dente, according to the directions on the package.
While the pasta cooks, grill or broil the chicken breasts, coated side up about 4 inches from heat source until chicken is done, about 4 to 5 minutes per side, turning once.
Transfer chicken to a carving board and cut crosswise into thin strips.
Drain pasta and toss with chicken strips and reserved pesto sauce. Serve immediately.