Friday, September 11, 2009

Another use for pesto

Chicken Fettuccine with Pesto Cream Sauce

We love this simple pasta recipe-
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1/2 pound fettuccine
  • 4 cubes (1/2 cup) frozen Basil Pesto
  • 1/4 cup heavy cream


  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.
From Everyday Food, September 2005

1 comment:

Cliff Carey said...

I have a feeling you're gonna win her over to the dark side.