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Creamy Chicken Pesto Fettuccine
How to make quick chicken pesto fettuccine.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Main Dish
Cuisine:
Italian
Servings:
2
Servings
Calories:
667.42
kcal
Author:
Eliza
Ingredients
1
tbsp
pinenuts
4
oz
fettuccini
dried or fresh
3
oz
basil pesto
2
tbsp
heavy cream
8
oz
cooked chicken
2
cups
baby spinach
1
tablespoon
grated Parmesan cheese
optional
Instructions
Lightly toast the pine nuts in a pan (3-4 minutes), remove from heat and crush with the flat of a knife.
Cook the fettuccine in boiling water according to the instructions on the pack (approx 11 minutes).
While the fettuccine is cooking, roughly chop the baby spinach leaves. Shred or chop the chicken into bite-sized pieces.
Add pesto and cream to a jar and shake to mix well.
When the fettuccine is cooked, drain and return to the pot.
Add the creamy pesto sauce, the chicken and chopped baby spinach to the fettuccine. Mix well.
Serve topped with crushed pinenuts.
Nutrition
Calories:
667.42
kcal
|
Carbohydrates:
46.52
g
|
Protein:
40.72
g
|
Fat:
34.91
g
|
Saturated Fat:
9.17
g
|
Cholesterol:
156.63
mg
|
Sodium:
535.91
mg
|
Fiber:
3.73
g
|
Sugar:
2.81
g