Featured Recipe

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Ingredients:

• 1 lb. Fettucini, whole wheat or regular (or any other thick pasta)
• 2 whole boneless, skinless chicken breasts - cooked and cut into 1 1/2 inch pieces
• 2 Tbsp olive or vegetable oil
• 1/3 cup Broccoli Pesto (see recipe below)
• 1/4 cup roasted red peppers
• 1 cup bite sized broccoli florets steamed or micro-waved until tender.

Broccoli Pesto (makes 1 cup and will keep refrigerated for 2 weeks)

• 1 cup chopped broccoli florets
• 2 cloves garlic
• 1/4 olive oil
• 2 Tbsp lemon juice
• 1/2 cup walnut pieces, pine nuts, or almonds
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Place all ingredients in a food processor or blender and process until smooth.
  

Directions:

• Cook pasta until tender, and drain.
• In a serving bowl toss the chicken and pasta with oil. 
• Add pesto, peppers and broccoli.
• Toss again and serve.​