Chicken Fettuccine with Pesto Cream Sauce

By dublinburro

Ingredients

• 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

Details

Adapted from marthastewart.com

Preparation

Step 1

Step 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.

Step 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.

Step 3

Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

Step 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.