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Volume III
May 24, 2013

Weekly Home / Recipe Center

Chicken Fettuccine with Pesto Cream Sauce

Servings: 4

Chicken Fettuccine with Pesto Cream Sauce

Prep time:
Yield: Yield Serves 4

Serving size: 4
Calories per serving: 122

3 boneless, skinless chicken breasts 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

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 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.

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