Classics recipes, recipes

Fettuccine with spinach and basil pesto sauce

Ingredients

1 tablespoon of extra virgin olive oil

1 medium red bell pepper

1 medium yellow bell pepper

1 chopped yellow onion

200 grams of asparagus

2/3 cup cooked, shredded chicken

4 teaspoons of dried chopped tomatoes

3/4 cup spinach and basil pesto sauce

6 tablespoons of grated Parmesan cheese

1 pack of fettuccine

Directions

In a large pot, bring water and salt to a boil for the fettuccine.

In the meantime, cut the bell pepper and asparagus into thin strips of 2 to 3 centimeters.

In a large skillet, heat olive oil until hot and cook the peppers and asparagus over medium to high heat until softened, about 10 minutes. Transfer to a large bowl and add the chicken and sun-dried tomatoes. Season with 1/2 cup of pesto sauce, 2 tablespoons of Parmesan cheese, salt, and pepper.

When the water comes to a boil, cook the fettuccine in the boiling water until completely tender. Drain, return to the pot, and mix with the remaining pesto sauce, 2 tablespoons of Parmesan cheese, salt, and pepper.

Serve the fettuccine in a large dish and arrange the chicken and vegetable mixture on top.

Sprinkle the remaining 2 tablespoons of Parmesan cheese and serve immediately.

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