Chicken Pesto Pasta

By Debraymer

Ingredients

• 1 (16-ounce) package fettuccine
• 1 pound fresh chicken tenderloins
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow squash, halved lengthwise and thinly sliced
• 1 zucchini, halved lengthwise and thinly sliced
• 2 cups heavy whipping cream
• 1/4 cup prepared pesto

Details

Servings 4
Adapted from pauladeenmagazine.com

Preparation

Step 1

Pepare fettuccine according to package directions and keep warm. Sprinkle chicken with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 2 to 3 minutes per side, or until golden brown. Remove from skillet, and cut into 1/2-inch pieces.

Add onion and bell pepper to skillet, and cook, over medium heat, for 3 to 4 minutes, or just until tender. Add squash and zucchini, and cook for 3 to 4 minutes, or just until tender. Stir in cream and pesto, and cook for 5 minutes, or until slightly thickened. Add pasta and chicken, tossing gently to coat. Serve immediately.

Makes 4 - 6 servings