Chicken Fettuccine with Pesto Cream

  • 3 boneless, skinless chicken breast

  • course salt and pepper

  • 1/2 fettuccine

  • 4 cubes frozen pesto

  • 1/4 cup heavy cream

Pound chicken to an even 3/4 inch thickness. Season with salt and pepper. Heat oil in large nonstick skillet. Cook chicken until golden brown and cooked through 3 to 4 minutes each side. Slice each piece across the grain in 4 to 5 strips, cover. Cook pasta. Keep 1/4 cup of cooking water. In small saucepan heat pesto over low heat until liquid. Stir in cream. Toss pasta with cooking water & 1/2 the sauce. Top with chicken. Serve

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