Pesto Fettuccine With Chicken, Spinach and Roasted Red Peppers
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 18 ounces boneless skinless chicken breasts (approx. 3 med-lg chicken breasts)
- 4 cups fettuccine
- 3 cups fresh spinach
- 1 tablespoon pine nuts
- 1 tablespoon olive oil
- salt and pepper, to taste
Pesto Sauce
- 1 (1 1/4ounce) packet knorr pesto sauce mix
- 1⁄2 cup water
- 1⁄4 cup olive oil
- 1⁄2 cup 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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