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Chicken Fettuccine w/ Pesto Cream Sauce




Source of Recipe


Everyday Food, 9/05






List of Ingredients



• 3 boneless, skinless chicken breast halves (6 to 8 oz each)
  
• coarse salt and ground pepper
  
• 1 T olive oil
  
• 1/2 lb fettuccine
  
• 4 cubes frozen pesto (1/2 cup)
  
• 1/4 cup heavy cream
  






Instructions



1. Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet; pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
   
2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keepw arm.
   
3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
   
4. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.
   






Final Comments


Serves 4