Recipe by Campbell's Kitchen
"This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!"
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1 1/4 pounds
skinless, boneless chicken breast halves
1 1/2 cups
Swanson® Chicken Broth
1 (8 ounce) jar
1 (7 ounce) package
fresh baby spinach
1/2 (16 ounce) box
fettuccine, cooked and drained
shredded Parmesan cheese
LOVE IT! I added mushrooms, roma tomatoes and garlic salt to taste. I also added two cloves of fresh pressed garlic to the onion as it cooked. I doubled the chicken broth, spinach and fettuccine so I had extra left over, and added Wonder Flour to thicken up the sauce a bit and it turned out wonderful! There was no need to double the pesto.
Made per recipe, I'll give this three stars. However, this has potential, so I will definitely try again adding more flavor (fresh garlic, pepper, perhaps).
This was delicious! As i was eating it, i decided that next time i will add mushrooms. Also, i used a 6.7 oz jar of pesto and it still seemed to have too much of a pesto taste. Next time I will back it off a little. Besides that, It was great! Definitely something we will have again!
This is a very easy recipe but quite tasty. I added the pesto slowly to my taste as well. I didn't want it to overpower the dish. I think adding fresh tomatoes would have been a good addition.
Amazing!!! It tasted like something I would expect to get at a great Italian restaurant! My 5 year old loved it, too! The only change I made was that I used just a little over 3/4 of the jar of pesto.
I happened to have some spinach tortillini on hand
i make this exactly as it says, and we love it. even my husband who does not like pasta, likes this
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pesto with Fettuccine and Spinach
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 349
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