Title: Chicken Pasta with Pesto
Categories: Pasta Poultry Chicken
Yield: 4 Servings

2		Whole chicken breasts; halved, skinned & boned
8	oz	Fettuccine
1	c	Fresh spinach leaves; raw firmly packed
1/4	c	Fresh basil leaves
2	tb	Parmesan cheese; freshly grated
1	tb	Pine nuts
2	cl	Garlic
1/2	c	Plain yogurt
2	tb	Olive oil

Slice the chicken diagonally into 1/2" strips. Cook the fettuccine until al dente. Put the spinach, basil, cheese, pine nuts, and garlic cloves in a food processor. Covr and process until smooth. Add the yogurt and process just a few seconds until well mixed. Pour the olive oil into a lg. skillet. Add the chicken and saute until browned on all sides. Stir in the spinach/basil mixture. Cover and simmer 5 mins. or until the chicken is tender. Add the reserved noodles. Toss to combine.

Source: St. Pete Times, 10/13/94 :: MM by Sue Woodward

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