Lunch: Whole Wheat Rotini with Walnut Pesto

This delicious pasta recipe is loaded with chicken and vegetables.

This recipe includes fertility superfoods such as:

Lemon, Asparagus, Nuts, Walnuts

Health and fertility benefits of Whole Wheat Rotini with Walnut Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

3/4 c. walnuts
1/4 c. packed fresh parsley leaves
1/4 c. Parmesan cheese
1 tbsp. fresh lemon juice
1 clove garlic
1/4 c. water
3 tbsp. water
salt and pepper
12 oz. whole-wheat rotini or fusilli
1 lb. chicken-breast cutlets
2 tsp. olive oil
1 medium red pepper
1 lb. asparagus

Instructions

In food processor with knife blade attached, blend walnuts, parsley, Parmesan, lemon juice, garlic, 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Set pesto aside.
Meanwhile, heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
While pasta is cooking, sprinkle chicken with 1/4 teaspoon salt to season all sides. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add chicken, and cook 6 to 7 minutes or until chicken loses its pink color throughout, stirring occasionally. Transfer chicken to bowl; keep warm.
To same skillet, add red pepper and remaining 1 teaspoon oil, and cook on medium 3 minutes. Add asparagus and 3 tablespoons water; cover and cook 6 to 7 minutes or until tender-crisp, stirring occasionally.
Reserve 1/2 cup pasta cooking water. Drain pasta and return to saucepot; stir in chicken, vegetables, pesto, and reserved cooking water; toss to coat.

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