Chicken with Pesto Febbuccine

By Melzie

Ingredients

• 6 oz all purpose potatoes, peeled and thinly sliced
• 3/4 tsp salt
• 3 cloves garlic, peeled
• 1 1/2 cups packed fresh basil leaves
• 2/3 cup reduced sodium chicken broth, defatted
• 4 tsp olive oil
• 2 TB pine nuts
• 1 TB balsamic or red wine vinegar
• 8 oz fettuccine
• 1/2 tsp dried rosemary
• 1/8 tsp cayenne pepper
• 4 skinless, boneless chicken breast halves (about 1 pound total)
• 2 TB flour

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

In a medium saucepan of boiling water, cook the potatoes with 1/4 tsp of the salt until the potatoes are firm-tender, about 10 minutes. Add the garlic for the last 2 minutes of cooking time. Drain well. In a food processor, combine the basil, broth, 1 tsp of the oil, the pine nuts, vinegar, and 1/4 tsp of the salt and process to a smooth puree. Add the drained potatoes and garlic and process just until smooth, about 30 seconds.

In a large pot of boiling water, cook the fettuccine until just tender. Drain well. In a large bowl, toss the pasta with the basil mixture.

Meanwhile, in a small bowl, stir together the rosemary, cayenne, and the remaining 1/4 tsp salt. Rub the herb mixture into the chicken breasts. On a sheet of waxed paper, dredge the chicken in the flour, shaking off the excess.

In a large nonstick skillet, heat the remaining 1 TB oil until hot, but not smoking, over medium heat. Add the chicken and cook until browned and cooked through, about 5 minutes per side. Divide the fettuccine among 4 plates. Slice the chicken on the diagonal and serve alongside the pasta.

Nutritional:
Per 1/4: fat 9, calories 271, sat fat 1.3, carb 19, protein 31, chol 66 mg, sodiium 601 mg.