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Pesto Fettuccine with Chicken




Source of Recipe


AllYou






List of Ingredients



• 1 lb fettuccinie, linguine or spaghetti
  
• 1 T unsalted butter
  
• 1 T vegetable oil
  
• 3 (6 oz) boneless, skinless chicken breasts
  
• salt and pepper
  
• 18 cherry tomatoes
  
• 1/2 cup prepared pesto
  






Instructions



1. In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
   
2. Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 T fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
   
3. Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.
   






Final Comments


Serves: 4

KITCHEN TIP: Make your own pesto. Homemade pesto is easy to make. Whir 3 cloves of garlic in a food processor. Add 3 cups of cleaned basil leaves, 2/3 cup of olive oil and 2/3 cup of grated Parmesan cheese. Puree the mixture and season it with salt and pepper. Add 1/2 cup of nuts (such as pine nuts or walnuts), if desired.