Today’s dinner feature is Chicken Fettuccine with Pesto Cream Sauce. Delicious pesto blends wonderfully with cream to create a fantastic sauce that coats chicken and pasta for a fabulous dish. With only six ingredients, this recipe will take you from prep to table in about 30 minutes. Add a fresh, crisp salad and you’ll create a terrific meal for you and your family. Healthy and joyous eating!
Chicken Fettuccine with Pesto Cream Sauce (Recipe courtesy MarthaStewart.com)
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- ½ pound fettuccine (or any kind of gluten-free pasta, if needed)
- 1/2 cup frozen Basil Pesto (homemade or store bought)
- ¼ 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 ¼ 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. Serving yield = four servings.