Cook'n is the best selling recipe organizer

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

Ingredients:
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:
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.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


Help on downloading recipes


Source:
  • https://www.marthastewart.com/344301/chicken-fettuccine-with-pesto-cream-sauc

blog comments powered by Disqus

Contribute to the Cook'n Club!

DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.