Recipe by JackieOhNo!
A serving of this pasta dish makes a filling and nutritious low-calorie meal for when you are taking your diet seriously! While the portion may seem small, the high carbohydrates make this very satisfying, and the stir frying keeps it lean.
Top Review by Mustang Sally 54269
Nice dish. I don't normally buy/make pesto so this was a good variation to our normal meals. I don't care for pesto cause of the nuts so I sub'd hemp seeds instead. I didn't have fresh basil so I had to use a comparable dried amt & increased the garlic (or course, LOL). We are careful with our carbs so I cut pasta to 6 oz & doubled the chicken but still found there was left over pesto for the next meal. Healthy recipe but I found it needed abit of salt for our tastes. Thanks for sharing.
- 8 ounces fettuccine
- 2 cups fresh spinach leaves, torn
- 2 cups fresh basil leaves
- 3⁄4 cup low sodium chicken broth
- 2 tablespoons pine nuts
- 2 tablespoons grated parmesan cheese
- 1 large garlic clove, sliced
- 1 tablespoon olive oil
- 1 teaspoon grated lemon peel
- 1⁄4 teaspoon fresh ground black pepper
- 6 ounces chicken tenders, cut into thin strips
- 1 medium red bell pepper, thinly sliced, about 1 cup
Directions See How It's Made
- Cook fettuccine according to package directions.
- Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth.
- Stir in lemon peel and black pepper; set aside.
- Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
- Cook red pepper in same skillet over medium-high heat for 5 minutes.
- Return chicken to skillet along with the pesto; cook 1 minute over medium heat.
- Drain pasta and toss with chicken and pesto.