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    Chicken with Cilantro Pesto


    Source of Recipe


    Betty Crocker's Low-Fat

    List of Ingredients





    CILANTRO PESTO
    6 Ounces uncooked fettuccine
    2 Teaspoons vegetable oil
    1 cup diagonal sliced asparagus
    1 Cup sliced fresh mushrooms (about 3 oz.)
    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

    Recipe



    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. Serves 4.

    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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