Directions:
- Make arugula pesto sauce: In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
- In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.42 Kcal (1446 kJ) | ||
| Calories from fat | 181.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.14g | 31% | |
|---|---|---|---|
| Cholesterol | 107.67mg | 36% | |
| Sodium | 1317.88mg | 55% | |
| Potassium | 839.54mg | 18% | |
| Total Carbs | 3.73g | 1% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 39.95g | 80% | |
| Vitamin C | 17mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 208.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 75.6 Kcal (317 kJ) | ||
| Calories from fat | 39.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 31% | |
|---|---|---|---|
| Cholesterol | 23.57mg | 36% | |
| Sodium | 288.45mg | 55% | |
| Potassium | 183.75mg | 18% | |
| Total Carbs | 0.82g | 1% | |
| Sugars | 0.33g | 6% | |
| Dietary Fiber | 0.32g | 6% | |
| Protein | 8.74g | 80% | |
| Vitamin C | 3.7mg | 28% | |
| Iron | 0.2mg | 6% | |
| Calcium | 45.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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