6 ounces uncooked spaghetti, linguine or fettuccini
2 teaspoons olive oil
1 cup asparagus, cut diagonally into 1-inch pieces
1 cup fresh mushrooms. slice
1 medium onion, chopped
1 1/2 cups (12 ounces) cooked chicken, cut into bite-sized pieces
Pesto:
1/4 Cup fat-free, reduced sodium chicken broth
2 #tablespoons olive oil
2 #teaspoons lemon juice
1/4 Cup Grated fresh parmesan cheese
1 tablespoon pine nuts
2 cloves garlic
1 cup firmly packed fresh cilantro
Place all pesto #ingredients into blender or food #processor. Cover and pulse #blend until smooth and stop to scrape sides once or twice.
Cook and drain pasta according to directions. Heat oil in a large nonstick skillet over medium heat. Add #asparagus, mushrooms and onion and cook about 4 minutes. Stir in #chicken and heat through. Add #fettuccini and #pesto to skillet and toss to coat.
Makes 4 servings
Serving size: 12 ounces
Nutrients per serving:
Calories: 388
Total fat: 14 grams
Saturated fat: 3 grams
Cholesterol: 49 mg
Sodium: 172 mg
Carbohydrate: 38 grams
Protein: 27 grams
Dietary fiber: 3 grams
Find the #Chef within!