Chicken Fettuccine with Pesto Cream Sauce YIELD: 4 servings ingredients:3 boneless, skinl
Chicken Fettuccine with Pesto Cream Sauce YIELD: 4 servings ingredients: 3 boneless, skinless chicken breast halves (6 to 8 ounces each)Coarse salt and ground pepper1 tablespoon olive oil½ pound whole wheat fettuccine (I used whole wheat linguine, it was what I had)½ cup Basil Pesto¼ 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 ¾-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 ¼ 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. -- source link
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