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Chicken Pesto Fettuccine Recipe

   
 

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     Chicken Pesto Fettuccine

Category   Breakfast - Brunch
Sub Category   None

Ingredients
2 c shredded cooked chicken breast
1 1/2 c reduced-sodium chicken broth
1/2 c refrigerated basil pesto
10 oz fettuccine, preferably whole wheat
2 tbsp fresh lemon juice
1/4 C pine nuts or walnuts, toasted (optional)
2 tbsp extra virgin olive oil
 

Instructions
1.Stir together chicken, broth, and 1/4 cup of the pesto in large, deep skillet. 2.Cook pasta, drain, and add to skillet with lemon juice to taste. Cook over medium heat, stirring, until heated through, about 3 minutes. 3.Season to taste with salt and pepper and top with nuts (if using). Drizzle with oil and dollop with remaining 1/4 cup pesto, as desired


Originally Submitted
5/7/2013





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