Chicken Pesto Fettuccine
Roasted Romaine Caesar Salad
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Ingredients
- 6 oz fettuccine
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup creamy pesto
Instructions
- Cook pasta according to package directions; drain well and keep warm.
- Meanwhile, cut chicken into bite-size pieces; season with salt and pepper, if desired. Melt butter in a large skillet over medium-high heat; add chicken and cook, stirring occasonally, until browned.
- Add broth, cream, and pesto; bring to a boil, reduce heat, and simmer 6 to 8 minutes or until sauce is slightly thickened and chicken is done. Toss mixture with hot cooked pasta.
Side Dish Ingredients
- 3 Tbsp shredded Parmesan cheese
- 1 romaine lettuce heart, halved
- 3 Tbsp Caesar dressing
- ½ Tbsp olive oil
- ⅛ tsp pepper
Side Dish Instructions
- Roast 5 to 8 minutes or until lightly browned and tender. Drizzle with dressing, and sprinkle with cheese.
- Preheat oven to 425°F. Place romaine, cut sides up, on a baking sheet. Drizzle with oil, and sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
980
|
176
|
1156
|
| Fat (g) | 52 | 18 | 70 |
| Sat. Fat (g) | 24 | 4 | 28 |
| Protein (g) | 53 | 3 | 56 |
| Carb (g) | 71 | 2 | 73 |
| Fiber (g) | 5 | 0 | 5 |
| T. Sugs (g) | 7 | 1 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
