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Chicken With Cilantro Pesto

Categories:
main dishes, chicken

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

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.




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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