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Basil Pesto Chicken and Vegetable Spaghetti

Basil Pesto Chicken and Vegetable Linguine

Basil Pesto Chicken and Vegetable Linguine
Basil Pesto Chicken and Vegetable Linguine


Course Main Course
Cuisine Italian


  • 1 package Profile Spaghetti
  • 8 oz boneless chicken breast
  • 2 cups broccoli chopped
  • 2 cups red pepper chopped
  • 2 cups zucchini chopped
  • 2 cups fresh basil leaves packed
  • ¼ cup grated parmesan cheese
  • ¼ cup olive oil
  • 3 cloves garlic minced
  • Salt and pepper to taste


  • Combine the basil and garlic in food processor and pulse until coarsely chopped. Add the olive oil and process until fully incorporated and smooth. Transfer the pesto to a large serving bowl and mix in cheese. Season with salt and pepper.
  • Coat a large skillet with nonstick spray. Over medium-high heat, cook chicken until well browned on all sides. Cut chicken into 1-inch cubes and set aside.
  • Return skillet to stove and spray pan again with nonstick spray. Add broccoli, red pepper and zucchini and cook until softened.
  • Cook Profile Spaghetti according to package directions, keeping a small cup of pasta water off to the side.
  • Add the spaghetti to the bowl of pesto mixture and toss, adding a few spoonfuls of pasta water, if needed. Toss in vegetables and chicken.


Profile Exchange per serving: 4oz. very lean protein, 2 cups vegetables, 2 fats.
Profile Spaghetti Noodles are gluten free, fat free, low carb, and remarkably low in calories; all while tasting great!
Profile Spaghetti Noodles
Keyword noodles, Profile-approved