Low Fat Chicken with Cilantro Pesto Recipe

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

1. Prepare Cilantro Pesto.
2. Cook fettuccine as directed on package; drain.
3. Heat oil in 10-inch nonstick skillet over high heat.
4. Add asparagus, mushrooms and onion; stir-fry about 4 minutes or until asparagus is crisp-tender.
5. Reduce heat.
6. Stir in chicken and pesto thoroughly.
7. Heat through; remove from heat.
8. Add hot fettuccine to skillet; toss with 2 forks.

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

1. Place oil, asparagus, mushrooms and onion in 3-quart microwavable casserole.
2. Cover tightly and microwave on high 5 to 6 minutes, stirring after 3 minutes, until asparagus is crisp-tender.
3. Stir in chicken and pesto.
4. Cover tightly and microwave 2 to 3 minutes or until hot.
5. Add hot fettuccine to casserole; toss with 2 forks.

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

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

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