6 ounces uncooked spaghetti, linguine or fettuccini
2 teaspoons olive oil
1 cup asparagus, cut diagonally into 1-inch pieces
1 cup fresh mushrooms, slice
1 medium onion, chopped
1 1/2 cups (12 ounces) cooked chicken, cut into bite-sized pieces

Pesto:
1/4 cup fat-free, reduced sodium chicken broth
2 tablespoons olive oil
2 teaspoons lemon juice
1/4 cup grated fresh Parmesan cheese
1 tablespoon pine nuts
2 cloves garlic
1 cup firmly packed fresh cilantro

Place all Pesto ingredients into blender or food processor. Cover and pulse blend until smooth and stop to scrape sides once or twice.

Cook and drain pasta according to directions. Heat oil in a large nonstick skillet over medium heat. Add asparagus, mushrooms and onion and cook about 4 minutes. Stir in chicken and heat through. Add fettuccini and Pesto to skillet and toss to coat.

Makes 4 Servings
Serving Size: 12 ounces