Serves 4

1/2 cup unsalted chicken stock
1/2 cup salt-free pesto
2 teaspoons olive oil
1 pound shrimp shelled and deveined
2 garlic cloves chopped fine
1/4 cup white wine
1 pound pasta cooked

Heat the oil in a pan large enough to hold all the ingredients. Add the shrimp and the garlic and cook for 2 minutes, then remove the shrimp from the pan. Add the wine to the pan and deglaze, then add the pesto and the chicken stock and cook until it starts to simmer. Add the pasta and toss together

Per Serving 451 Calories; 11g Fat (23.6% calories from fat); 26g Protein; 57g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 161mg Sodium.