1 pt. canned beets
1 tsp. dried sweet basil
2 tbsp. fresh grated Parmesan cheese
Approximately 1 tsp. olive oil
1 tsp. grated lemon peel
1 lg. clove garlic, sliced
1/4 tsp. lemon pepper
8 oz. Michelle's natural 2-minute pasta (vegetable medley angel hair)
1 1/2 c. cut-up cooked chicken
1/2 c. chopped green pepper

Cook beets only until boiling. Add the next 6 ingredients and blend in blender. (Do not blend the lemon peel; add it afterwards.) This is your "pesto; " set it aside.

Cook pasta according to manufacturer's directions, in unsalted water and adding a teaspoon or so of olive oil to prevent sticking.

In 1 teaspoon olive oil, saute chicken and green peppers and add to pesto. Drain pasta and place on a pie plate and pour pesto over. Presto! A quick high-fiber, low-fat entree!