What you'll need for the chicken and fettuccine:
Boneless, skinless chicken breasts, 2
Chicken stock, about 1/4 cup
Italian bread crumbs, about 1/4 cup
Fettuccine, about 2" diameter dry ( about 1" diameter dry per person)
Parmesan cheese, garnish
For the pesto you will need:
Arugula and Spinach (I use about 2-3 cups each)
Olive oil, about a cup
Lemon, 1, use juice and zest
Garlic, 2 T, fresh, minced
Parmesan cheese, fresh, grated, 1/2 cup
Walnuts, 1 cup, whole
Salt to taste
To create the pesto:
To a food processor, add the greens and a little olive oil first, then add nuts, then garlic, then cheese, then lemon zest and juice, then more olive oil, salt to taste.
Leslie's Dietitian Kitchen Tip: If you have extra pesto, its great with eggs. Also great to stuff in mushrooms with a little grated Parmesan on top and baked for a quick appetizer.
To create the chicken:
Cover the bottom of a casserole dish with chicken stock. Place chicken breasts on top. Sprinkle with salt, pepper, and breadcrumbs. Bake uncovered for 40 minutes on 350 degrees.
For the fettuccine:
Bring water and 1 T olive oil to a boil. Add pasta. Cook for 8-10 minutes. Drain and immediately combine the pesto.
Leslie's Dietitian Kitchen Tip: This recipe is also a good cold pasta dish. Simply slice the chicken into long pieces and mix together with the fettuccine pesto. Can make a day ahead, refrigerate overnight.