This recipe has a short ingredient list but turns out a restaurant-worthy dish. Don't use jarred pesto like I did. Homemade pesto can lend a fresh brightness that jarred could never do.
- 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
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.
Chicken Fettuccine with Pesto Cream Sauce
4/ 5Oleh Arbuzs Corps