Pesto Chicken And Fettuccine - cooking recipe

Ingredients

8 ounces fettuccine
2 cups fresh spinach leaves, torn
2 cups fresh basil leaves
3/4 cup low sodium chicken broth
2 tablespoons pine nuts
2 tablespoons grated parmesan cheese
1 large garlic clove, sliced
1 tablespoon olive oil
1 teaspoon grated lemon peel
1/4 teaspoon fresh ground black pepper
6 ounces chicken tenders, cut into thin strips
1 medium red bell pepper, thinly sliced, about 1 cup

Preparation

Cook fettuccine according to package directions.
Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth.
Stir in lemon peel and black pepper; set aside.
Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
Cook red pepper in same skillet over medium-high heat for 5 minutes.
Return chicken to skillet along with the pesto; cook 1 minute over medium heat.
Drain pasta and toss with chicken and pesto.