8 oz. enriched spinach and egg noodle (fettuccine)
2 c. torn fresh spinach leaves
2 c. fresh basil leaves
3/4 c. low-sodium chicken broth
2 tbsp. pine nuts or walnuts
2 tbsp. grated Parmesan cheese
1 lg. clove garlic, sliced
1 tbsp. olive oil
1 tsp. grated lemon peel
1/4 tsp. freshly ground black pepper
6 oz. chicken cutlets, cut into 1/4 inch strips
1 med.-size red bell pepper, cored, seeded and thinly sliced, about 1 c.

Cook fettuccine in unsalted water according to package directions. Meanwhile, combine spinach, basil, chicken broth, pine nuts, Parmesan, garlic and oil in blender; process until smooth. Stir in lemon peel and black pepper; set pesto aside.

Cook and stir chicken in nonstick skillet over medium high heat 5 to 6 minutes until cooked through; remove to plate. Cook and stir red pepper in same skillet over medium high heat 5 minutes.

Return chicken to skillet along with pesto; stir 1 minute over medium heat. Serve drained pasta tossed with chicken and pesto. Makes 4 servings. 311 calories per serving.