Chicken Pesto with Fettuccine and Spinach

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 large onion, chopped
  • 1 1/2 cups Swanson Chicken Broth
  • 1 (8 ounce) jar pesto sauce
  • 1 (7 ounce) package fresh baby spinach
  • 1/2 (16 ounce) box fettuccine, cooked and drained
  • 1/4 cup shredded Parmesan cheese

Directions

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

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Reduce the heat to medium. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Stir in the broth and pesto sauce. Add the spinach. Cover and cook for 5 minutes or until the spinach is wilted.

Stir in the fettuccine. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese, if desired.