Fettuccine with Chicken and Lemon Parsley Pesto

  • Servings: 6

Try this light yet indulgent pesto fettucine starring canned chicken! Store-bought canned foods use essentially the same method as home canning to preserve the goodness of fresh fruits, vegetables, meats and seafood, but significantly cut down on meal prep time. This pasta dish is sure to be a hit with both kids and adults, while packing in a powerful punch of nutrition.

Recipe courtesy of Kath Younger, RDN, Lauren Harris-Pincus, MS, RDN and Katie Morford MS, RDN

INGREDIENTS

PESTO

  • 3 loosely packed cups Italian parsley
  • 2 large cloves garlic
  • 3 Tbsp lemon juice
  • ¼ cup chicken broth
  • 1/3 cup extra-virgin olive oil
  • ¼ tsp red pepper flakes
  • ¼ cup finely grated parmesan, plus more to pass at the table

OTHER

  • 10 oz Canned Chicken
  • 1 lb. Fettuccine

PREPARATION

Blend pesto ingredients in a food processor until smooth.

Boil 1 lb. fettuccine until al dente.

Toss fettuccine with one 9.5 oz. can chicken and pesto.

Garnish with lemon zest.

NUTRITION PER SERVING

Calories 490; Total Fat 18g [Sat 3g, Trans 0g]; Cholesterol 24 mg; Sodium 315 mg; Total Carbohydrates 60g; Dietary Fiber 4g; Sugars 3g; Protein 22g; Vitamin A 2699 IU; Vitamin C 44 mg; Calcium 79 mg; Iron 5 mg; Vitamin D 3 IU; Folate 182 mcg