Chicken Pesto with Fettuccine and Spinach

11
Swanson 848

"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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Ingredients

45 m servings 786 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 55 g
  • 110%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Reduce the heat to medium. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Stir in the broth and pesto sauce. Add the spinach. Cover and cook for 5 minutes or until the spinach is wilted.
  3. Stir in the fettuccine. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese, if desired.

Footnotes

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer--just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Reviews

11
  1. 16 Ratings

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Most helpful positive review

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 fettucc...

Most helpful critical review

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).

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 fettucc...

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 ...

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 ...

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).

I happened to have some spinach tortillini on hand

Good Recipe

i make this exactly as it says, and we love it. even my husband who does not like pasta, likes this

I added 3 fresh garlic cloves finely chopped to the recipe (mixed with the onions). I am not so sure it would be good without garlic. I also added frozen spinach because I didn't have fresh. Ove...