2 C shredded cooked chicken breast 1 1/2 C reduced-sodium chicken broth 1/2 C refrigerated basil pesto 10 oz fettuccine, preferably whole wheat 2 tbsp fresh lemon juice 1/4 C pine nuts or walnuts, toasted (optional) 2 tbsp extra virgin olive oil

1. Stir together chicken, broth, and 1/4 cup of the pesto in large, deep skillet. 2. Cook pasta, drain, and add to skillet with lemon juice to taste. Cook over medium heat, stirring, until heated through, about 3 minutes. 3. Season to taste with salt and pepper and top with nuts (if using). Drizzle with oil and dollop with remaining 1/4 cup pesto, as desired.