Not everyone does well with dairy... so this recipe uses silken tofu instead of heavy cream. (Don't worry, you won't taste it.) It adds that creaminess we want, without the heaviness.
Creamy pesto pasta, but make it high-protein, low-fat, and dairy-free!
Blend the silken tofu. Set aside for now.
Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook for 1 minute less than the package's al dente recommendation.
In a large pan, heat the olive oil on medium-high heat. Add the onion and garlic, sautéing until fragrant, about 3-5 minutes.
Turn the heat down to medium-low. Stir in the pesto, sun-dried tomatoes, and blended silken tofu.
Add the pasta, along with a splash of pasta water. Stir to combine. Season with salt, pepper, and chili flakes (if using). Turn the heat off.
Butterfly the chicken breasts. Season both sides with olive oil, salt & pepper, garlic powder, paprika, and Italian seasoning.
Air fry at 375°F for 12-15 minutes, or until cooked all the way through. Let rest for 5 minutes before cutting.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
