Servings and Ingredients
|¾ c. Classico traditional basil pesto sauce and spread|
|½ c. prepared Italian-style salad dressing|
|4 (about 4 oz each) boneless, skinless chicken breast halves|
|1 (8 oz) pkg fettuccine pasta|
- In a plastic, resealable food storage bag, mix together salad dressing and 2 tablespoons Classico traditional basil pesto pasta sauce. Place chicken into a bag and turn until evenly coated. Close bag and marinate in refrigerator for 1 hour, or overnight if desired, turning occasionally.
- Preheat grill on medium heat. Remove chicken from refrigerator, discarding marinade and bag. Grill chicken for 8 to 12 minutes, or until cooked through and internal temperature reaches 165 degrees, turning occasionally. Allow to cool for 5 minutes and cut into thin slices.
- Meanwhile, cook according to package instructions and drain. Toss hot pasta with remaining 10 tablespoons Classico traditional basil pesto pasta sauce until evenly coated. Serve hot with sliced chicken.
- Tip: If desired, add 1/2 cup of sliced olives or chopped roasted red peppers.
580 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 75mg
- Sodium: 960mg
- Total Carbohydrates: 51g
- Protein: 34g
Vitamin A 0%
Vitamin C 2%
Classico, Hy-Vee weekly ad from the week of April 9, 2014.