Pesto Chicken and Fettuccine

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Cook fettuccine according to package directions.
2. Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth.
3. Stir in lemon peel and black pepper; set aside.
4. Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
5. Cook red pepper in same skillet over medium-high heat for 5 minutes.
6. Return chicken to skillet along with the pesto; cook 1 minute over medium heat.
7. Drain pasta and toss with chicken and pesto.