Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
8
Low
Nutrition per serving
Calories300.9 kcal (15%)
Total Fat16.3 g (23%)
Carbs20.7 g (8%)
Sugars3.1 g (3%)
Protein20.1 g (40%)
Sodium72.2 mg (4%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook spaghetti according to the directions on the package.
Step 2
Heat a skillet to medium heat and spray with cooking spray. Chop the chicken and add to the skillet. Cook until golden on all sides. Remove from pan and keep warm. Chop the asparagus and add to the skillet. Cook for about 3 minutes or until tender-crisp.
Step 3
Combine the Greek yogurt and pesto sauce. Weigh the sauce and divide the weight by four to get the amount needed to fill one serving.
Step 4
Top 3.5 oz. spaghetti with one serving of sauce, 2 oz. cooked chicken, ¼ of the asparagus and 1 Tbs. chopped walnuts.
Notes
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Delicious
Easy
Fresh
Go-to
Moist
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