What you'll need for the chicken and fettuccine:

Boneless, skinless chicken breasts, 2

Chicken stock, about 1/4 cup

Italian bread crumbs, about 1/4 cup

Fettuccine, about 2" diameter dry ( about 1" diameter dry per person)

Parmesan cheese, garnish

For the pesto you will need: 

Arugula and Spinach (I use about 2-3 cups each)

Olive oil, about a cup

Lemon, 1, use juice and zest

Garlic, 2 T, fresh, minced

Parmesan cheese, fresh, grated, 1/2 cup

Walnuts, 1 cup, whole 

Salt to taste 

To create the pesto: 

To a food processor, add the greens and a little olive oil first, then add nuts, then garlic, then cheese, then lemon zest and juice,  then more olive oil, salt to taste. 

Leslie's Dietitian Kitchen Tip: If you have extra pesto, its great with eggs. Also great to stuff in mushrooms with a little grated Parmesan on top and baked for a quick appetizer.

To create the chicken:

Cover the bottom of a casserole dish with chicken stock. Place chicken breasts on top. Sprinkle with salt, pepper, and breadcrumbs. Bake uncovered for 40 minutes on 350 degrees. 

For the fettuccine:

Bring water and 1 T olive oil to a boil. Add pasta. Cook for 8-10 minutes. Drain and immediately combine the pesto. 

Leslie's Dietitian Kitchen Tip: This recipe is also a good cold pasta dish. Simply slice the chicken into long pieces and mix together with the fettuccine pesto. Can make a day ahead, refrigerate overnight.