Pesto Fettuccine With Chicken, Spinach and Roasted Red Peppers |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 ;)). 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 |
1 (1 1/4 ounce) packet knorr pesto sauce mix |
1/2 cup water |
1/4 cup olive oil |
1/2 cup roasted red pepper, chopped |
Directions:
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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