Chicken Pesto Fettuccine by
Source: Prevention Magazine
Ingredients
2 C shredded cooked chicken breast
1 1/2 C reduced-sodium chicken broth
1/2 C refrigerated basil pesto
10 oz fettuccine, preferably whole wheat
2 tbsp fresh lemon juice
1/4 C pine nuts or walnuts, toasted (optional)
2 tbsp extra virgin olive oil
Instructions
1. Stir together chicken, broth, and 1/4 cup of the pesto in large, deep skillet.
2. Cook pasta, drain, and add to skillet with lemon juice to taste. Cook over medium heat, stirring, until heated through, about 3 minutes.
3. Season to taste with salt and pepper and top with nuts (if using). Drizzle with oil and dollop with remaining 1/4 cup pesto, as desired.
2. Cook pasta, drain, and add to skillet with lemon juice to taste. Cook over medium heat, stirring, until heated through, about 3 minutes.
3. Season to taste with salt and pepper and top with nuts (if using). Drizzle with oil and dollop with remaining 1/4 cup pesto, as desired.
Servings: 4