Low Fat Chicken With Cilantro Pesto Recipe

Ingredients

Cilantro Pesto

6 Ounces uncooked fettuccine

2 Teaspoons vegetable oil

1 Cup --

1 Inch diagonal slices

asparagus (about 4 ounces)

1 Cup sliced fresh mushrooms (about 3

1 Ounce )

1/2 Cup chopped onion (about 1 medium)

1 1/2 Cups cut-up cooked chicken or

turkey (about 8 ounces)

CILANTRO PESTO

1/4 Cup low-sodium chicken broth

1 Tablespoon olive or vegetable oil

2 Teaspoons lemon juice

1/4 Cup grated Parmesan cheese

1 Tablespoon pine nuts

2 Cloves garlic

1 Cup firmly packed cilantro

Method

Prepare Cilantro Pesto.

Cook fettuccine as directed on package; drain.

Heat oil in 10-inch nonstick skillet over high heat.

Add asparagus, mushrooms and onion; stir-fry about 4 minutes or until asparagus is crisp-tender.

Reduce heat.

Stir in chicken and pesto thoroughly.

Heat through; remove from heat.

Add hot fettuccine to skillet; toss with 2 forks.

4 SERVINGS (ABOUT 1 CUP EACH) MICROWAVE DIRECTIONS: Prepare Cilantro Pesto and fettuccine as directed.

Place oil, asparagus, mushrooms and onion in 3-quart microwavable casserole.

Cover tightly and microwave on high 5 to 6 minutes, stirring after 3 minutes, until asparagus is crisp-tender.

Stir in chicken and pesto.

Cover tightly and microwave 2 to 3 minutes or until hot.

Add hot fettuccine to casserole; toss with 2 forks.

CILANTRO PESTO Place all ingredients in blender or food processor in order listed.

Cover and blend or process on medium speed, stopping occasionally to scrape sides, until almost smooth.

Cooks Comments and Tips