17 February, 2010

Fettuccine w/Chicken, Roasted Vegetables, & Sun-Dried-Tomato Pesto

Posted in : Dinner, italian, Pasta on February 17, 2010 by : wendland99

Ingredients

• 6 oz 100% whole-wheat fettuccine
• 1 cup chopped rotisserie chicken (left over from Sunday’s dinner)
• 1 cup roasted vegetables (left over from Sunday’s dinner)
• 1 1/2 Tbsp sun-dried-tomato pesto
• Salt and pepper to taste
• Parmesan cheese

Cook the fettuccine in a large pot of boiling, salted water until al dente, about 10 minutes. Toss half the pasta with some canola oil and reserve in a container for Thursday’s LUNCH. Combine the chicken, vegetables, and sun-dried-tomato pesto with the remaining pasta. Season with salt and pepper. Grate some Parmesan and sprinkle on top. Serve with 1 cup of mixed greens, dressed with olive oil and balsamic vinegar.

490 calories, 46 g protein, 34 g carbohydrates, 20 g fat (5 g saturated), 6 g fiber