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Categories:Viewed: 63 - Published at: 7 years ago
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 large onion, chopped
- 1 1/2 cups Swanson(R) Chicken Broth
- 1 (8 ounce) jar pesto sauce
- 1 (7 ounce) package fresh baby spinach
- 1/2 (16 ounce) box fettuccine, cooked and drained
- 1/4 cup shredded Parmesan cheese
Method
- 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.
- 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.
- 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.
