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
Read more