Creamy Pesto Chicken and Fettucine

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Chicken Breast (cooked) chopped into 1 inch chunks, no skin, 24 ounces Zucchini, 2 cup, sliced pasta, fettucine noodles, 8 oz Campbell's Cream of Chicken Soup (98% fat free), 1.5 cup Pesto Sauce, 0.5 cup Milk, 2%, 0.5 cup Olive Oil, 1 tbsp Seasonings to taste (I used Herbs de Provence and fresh cracked pepper)
Directions
Cook fettucine noodles according to package directions.

While fettucine is cooking, saute zucchini in olive oil over medium heat until lightly browned but still slightly firm.

Add cooked chopped chicken to zucchini and season as desired (I seasoned my chicken when I cooked it).

Combine cream of chicken soup with milk and pesto. Pour over chicken and zucchini in pan.

Heat over medium low heat until warmed, add fettucine and stir to combine.

Serve with fresh ground black pepper.

Serving Size: 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user VAMPTRIANA4EVR.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 338.7
  • Total Fat: 12.1 g
  • Cholesterol: 62.6 mg
  • Sodium: 490.7 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 26.2 g

Member Reviews