Pesto Fettuccine With Chicken, Spinach and Roasted Red Peppers

• 18 ounces boneless skinless chicken breasts (approx. 3 med-lg chicken breasts)
• 4 cups fettuccine
• 3 cups fresh spinach
• 1 tablespoon pine nuts
• 1 tablespoon olive oil
• salt and pepper, to taste
• 1 (1 1/4 ounce) packetknorr pesto sauce mix
• 12 cup water
• 14 cup olive oil
• 12 cup roasted red pepper, chopped

1. Season chicken breasts with salt and pepper and broil or grill until done.
2. Meanwhile cook fettuccine to package instructions or desired doneness.
3. Prepare pesto sauce per package instructions and add red peppers while simmering.
4. In medium size skillet, warm olive oil on medium.
5. Add pine nuts and saute until fragrant.
6. Add spinach leaves and saute until wilted.
7. Chop chicken into 1-2 inch pieces.
8. When fettuccine is done, drain and return to pot.
9. Combine all ingredients in pot.
10. Divide onto 4 plates and serve.

chicken breasts, fettuccine, fresh spinach, nuts, olive oil, salt, packetknorr pesto sauce, water, olive oil, red pepper

Taken from www.food.com/recipe/pesto-fettuccine-with-chicken-spinach-and-roasted-red-peppers-112851 (may not work)