Chicken Fettuccine with Pesto Cream

Chicken Fettuccine with Pesto Cream
Adapted from handletheheat.com
Chicken Fettuccine with Pesto Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from handletheheat.com

Ingredients

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

  • Coarse salt and ground pepper

  • 1 tablespoon olive oil

  • 1/2 pound whole wheat fettuccine (I used whole wheat linguine, it was what I had)

  • 1/2 cup Basil Pesto

  • 1/4 cup heavy cream

Directions

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. 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. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot. In a small saucepan, heat pesto over low until loose. 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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