Pesto Fettuccine With Chicken, Spinach and Roasted Red Peppers

READY IN: 45mins
Recipe by Mommy of 3 DH inclu

So easy, so quick!! This is something I came up with while trying to figure out what to do with a packet of pesto sauce seasonings. I'm sure, should you have a favorite pesto sauce recipe, that that would work just as well. I used the thinner short fettuccine noodles. I am thinking of adding zucchini next time and some garlic salt (doesn't it just make everything a little better ;)).

Top Review by smellyvegetarian

This is a great quick pasta for a weeknight! I used slightly less chicken (I had one pound) and since I chose the recipe for the Healthy Choices ABC game I decided to cut out some of the oil. I used 1/8 c oil 2/3 c water in the pesto, and toasted the pine nuts in cooking spray thus omitting another Tbsp of oil. The spinach was wet from rinsing, so it still sauteed nicely. I agree with Mommy of 3 that this needs a little something else, though--I added garlic powder and salt to the pot, and to my own portion I added crushed red pepper flakes. Both were great! Thanks so much for posting this!

Ingredients Nutrition


  1. Season chicken breasts with salt and pepper and broil or grill until done.
  2. Meanwhile cook fettuccine to package instructions or desired doneness.
  3. Prepare pesto sauce per package instructions and add red peppers while simmering.
  4. In medium size skillet, warm olive oil on medium.
  5. Add pine nuts and sauté until fragrant.
  6. Add spinach leaves and sauté until wilted.
  7. Chop chicken into 1-2 inch pieces.
  8. When fettuccine is done, drain and return to pot.
  9. Combine all ingredients in pot.
  10. Divide onto 4 plates and serve.

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