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    Spinach Fettuccine with Chicken and Pest


    Source of Recipe


    The Junior League of Kansas City, Missouri, Inc.
    Spinach Fettuccine with Chicken and Pesto
    from Above & Beyond Parsley...
    Food for the Senses



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    INGREDIENTS:
    3/4 pound spinach fettuccine, cooked
    1 cup heavy cream
    1 cup (2 sticks) unsalted butter, cut into pieces
    3/4 cup freshly grated Parmesan cheese
    2-3 tablespoons cooking oil
    4 boneless, skinless chicken breast halves, cut into bite-sized pieces
    4 tablespoons pesto
    Salt and freshly ground pepper, to taste
    TO PREPARE:
    Heat cream in a small heavy saucepan over medium heat. Add butter and stir until melted. Gradually add 3/4 cup Parmesan cheese and stir until melted. Reduce heat to low and keep sauce warm.

    Heat oil over medium heat. Add chicken and stir until opaque (approximately 3 minutes). Transfer to a bowl, using a slotted spoon. Mix in 1 tablespoon pesto.

    Toss cooked fettuccine with remaining pesto and cheese sauce. Arrange pasta on a platter. Spoon chicken over and season with salt and pepper. Serve immediately. Pass additional grated Parmesan cheese.

    SERVES: 6



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    Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

 

 

 

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