• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 boneless, skinless chicken breast halves (6 to 8 ounces each)

  2. Coarse salt and ground pepper

  3. 1 tablespoon olive oil

  4. 1/2 pound fettuccine

  5. 4 cubes (1/2 cup) frozen Basil Pesto

  6. 1/4 cup heavy cream

Instructions Jump to Ingredients ↑

  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 keep warm.

  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.


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