Pesto Chicken And Fettuccine

• 8 ounces fettuccine
• 2 cups fresh spinach leaves, torn
• 2 cups fresh basil leaves
• 3/4 cup low sodium chicken broth
• 2 tablespoons pine nuts
• 2 tablespoons grated parmesan cheese
• 1 large garlic clove, sliced
• 1 tablespoon olive oil
• 1 teaspoon grated lemon peel
• 1/4 teaspoon fresh ground black pepper
• 6 ounces chicken tenders, cut into thin strips
• 1 medium red bell pepper, thinly sliced, about 1 cup

1. Cook fettuccine according to package directions.
2. Meanwhile, in food processor or blender, combine spinach, basil, broth, pine nuts, Parmesan, garlic, and oil; process until smooth.
3. Stir in lemon peel and black pepper; set aside.
4. Cook chicken in n onstick skillet over medium-high heat for 5-6 minutes, or until cooked through; remove to plate.
5. Cook red pepper in same skillet over medium-high heat for 5 minutes.
6. Return chicken to skillet along with the pesto; cook 1 minute over medium heat.
7. Drain pasta and toss with chicken and pesto.

fettuccine, fresh spinach leaves, fresh basil, chicken broth, nuts, parmesan cheese, garlic, olive oil, fresh ground black pepper, chicken tenders, red bell pepper

Taken from www.food.com/recipe/pesto-chicken-and-fettuccine-290290 (may not work)