Pesto Fettuccine With Chicken, Spinach and Roasted Red Peppers
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 510.29 g boneless skinless chicken breasts (approx. 3 med-lg chicken breasts)
- 946.36 ml fettuccine
- 709.77 ml fresh spinach
- 14.79 ml pine nuts
- 14.79 ml olive oil
- salt and pepper, to taste
-
Pesto Sauce
- 35.43 g packet knorr pesto sauce mix
- 118.29 ml water
- 59.14 ml olive oil
- 118.29 ml roasted red pepper, chopped
directions
- Season chicken breasts with salt and pepper and broil or grill until done.
- Meanwhile cook fettuccine to package instructions or desired doneness.
- Prepare pesto sauce per package instructions and add red peppers while simmering.
- In medium size skillet, warm olive oil on medium.
- Add pine nuts and sauté until fragrant.
- Add spinach leaves and sauté until wilted.
- Chop chicken into 1-2 inch pieces.
- When fettuccine is done, drain and return to pot.
- Combine all ingredients in pot.
- Divide onto 4 plates and serve.
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Reviews
-
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!
RECIPE SUBMITTED BY
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